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Tex-Mex Turkey Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Heat 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.
  • 2Stir 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.
  • 3Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Ingredients
  • 6 servings
  • 684 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    684
    34%
  • Fat:
    30.5
    47%
  • Carbs:
    59.2
    19%
  • Protein:
    45.7
    91%
  • Cholesterol:
    112
    37%

Based on a 2,000 calorie diet

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