Tex-Mex Turkey Soup

Shredded turkey in a tomato-based soup is jazzed up with herbs and spices for a rich and warming alternative to leftover turkey sandwiches.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 684 Calories

Ingredients

• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 4 cups water
• 1 (10.75 ounce) can condensed tomato soup
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup salsa
• 1 tablespoon dried parsley
• 2 teaspoons chili powder
• 1 (28 ounce) can diced tomatoes
• 2 cups frozen corn
• 6 cups corn tortilla chips
• 4 cups shredded cooked turkey
• 3 chicken bouillon cubes
• 1 (14 ounce) can black beans, rinsed, drained
• 0.5 cup sour cream
• 0.5 cup chopped fresh cilantro
• 0.25 cup chopped fresh cilantro
• 0.5 cup minced onion
• 0.5 teaspoon cumin
• 0.75 cup chopped green onion
• 0.5 teaspoon oregano

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.