Leftover Turkey Tex Mex Soup
This Tex-Mex turkey soup is a nice, warming alternative to the classic leftover turkey sandwich.
- 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
- corn tortilla chips
- shredded cheddar
- chopped fresh cilantro
- sour cream
- can opener
- cutting board
- chopping knife
- measuring cups and spoons
- large saucepan
- wooden spoon
- Heat olive oil in a large saucepan over medium heat.
- Add minced onions and cook until onions begin to soften, about 4 minutes.
- Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in stock, tomato soup, diced tomatoes, salsa, shredded turkey, and parsley.
- Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.
- Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, shredded cheese, cilantro and sour cream.