Tex-Mex Turkey Soup
Not only is this Tex-Mex turkey soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Ingredients
- 1 tablespoon olive oil
- ½ cup minced onion
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups water
- 4 cups shredded cooked turkey
- 28 ounce can diced tomatoes
- 10.75 ounce can condensed tomato soup
- 1 cup salsa
- 3 chicken bouillon cubes
- 1 tablespoon dried parsley
- 2 cups frozen corn
- 14 ounce can black beans rinsed, drained
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Toppings:
- 6 cups corn tortilla chips crushed
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- ¾ cup chopped green onion
- ½ cup chopped fresh cilantro
- ½ cup sour cream
Instructions
- Heat oil in a large saucepan over medium heat. Add onion; cook until begins to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano; cook, stirring, for 1 minute.
- Stir in water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley. Bring to a boil, then reduce heat, and simmer until bouillon cubes dissolve, 5 minutes. Stir in corn, black beans, 1/2 cup sour cream, and 1/4 cup cilantro; simmer 20 to 30 minutes.
- Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.