Mexican Turkey Soup

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6 Votes

Getting tired of leftover turkey sandwiches? Here's a delicious way to use up those leftovers!

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 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
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Toppings:
• 6 cups corn tortilla chips
• 3/4 cup chopped green onion
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream

Steps

• 1 In a large saucepan over medium heat, heat olive oil. Add minced onions and cook about 4 minutes, until onions begin to soften. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• 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.
• 3 Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.