Tex-Mex Turkey Soup
Recipe by SSTRAWDER
"Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!"
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1 tablespoon olive oil
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1/2 cup minced onion
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3 cloves garlic, minced
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2 teaspoons chili powder
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1/2 teaspoon cumin
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1/2 teaspoon oregano
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4 cups water
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1 (10.75 ounce) can condensed tomato soup
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1 (28 ounce) can diced tomatoes
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1 cup salsa
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4 cups shredded cooked turkey
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1 tablespoon dried parsley
Directions:
- 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 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.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
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