Name: Tex-Mex Turkey Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; ½ cup minced onion; 3 cloves garlic, minced; 2 teaspoons chili powder; ½ teaspoon cumin; ½ teaspoon oregano; 4 cups water; 1 (10.75 ounce) can condensed tomato soup; 1 (28 ounce) can diced tomatoes; 1 cup salsa; 4 cups shredded cooked turkey; 1 tablespoon dried parsley; 3 chicken bouillon cubes; 1 (14 ounce) can black beans, rinsed, drained; 2 cups frozen corn; ½ cup sour cream; ¼ cup chopped fresh cilantro; 6 cups corn tortilla chips; ¾ cup chopped green onion; 1 cup shredded Cheddar-Monterey Jack cheese blend; ½ cup chopped fresh cilantro; ½ cup sour cream

Directions

Step 1

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.

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Step 2

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. 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.
Step 3

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Nutrition Facts

Per Serving:

684 calories; protein 45.7g; carbohydrates 59.2g; fat 30.5g; cholesterol 112.3mg; sodium 2036.3mg. Full Nutrition

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