Leftover Turkey Tex Mex Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups chicken broth (can also use turkey broth from bones)
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (28 ounce) can diced tomatoes
  • 1 cup salsa
  • 4 cups shredded cooked turkey (or chicken)
  • 1 tablespoon dried parsley
  • 1 (14 ounce) can black beans, rinsed, drained
  • 2 cups frozen corn
  • TOPPINGS
  • corn tortilla chips
  • shredded cheddar
  • chopped fresh cilantro
  • sour cream

Equipment

  • can opener
  • cutting board
  • chopping knife
  • measuring cups and spoons
  • large saucepan
  • wooden spoon

Prep time:

10

Yields:

20

Cook time:

6-8

Recipe attribution:

The Wests

  1. Heat olive oil in a large saucepan over medium heat. 
  2. Add minced onions and cook until onions begin to soften, about 4 minutes. 
  3. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. 
  4. Stir in stock, tomato soup, diced tomatoes, salsa, shredded turkey, and parsley. 
  5. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. 
  6. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. 
  7. Serve soup with crushed tortilla chips, shredded cheese, cilantro and sour cream.