adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tex-Mex Turkey Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Herb-spiced, tomato-based shredded turkey soup, a delicious twist on leftover turkey sandwiches.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup minced onion
  • 2 teaspoons chili powder
  • 0.5 teaspoon cumin
  • 0.5 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
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro
  • 6 cups corn tortilla chips
  • 0.75 cup chopped green onion
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 0.5 cup chopped fresh cilantro
Instructions:
  • In a large saucepan over medium heat, warm up the olive oil. Cook the minced onions until they start to soften, approximately 4 minutes. Stir in the garlic, chili powder, cumin, and oregano, and cook for an additional minute.
  • Combine water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley, and bouillon cubes in a pot. Bring to a boil, then simmer until bouillon cubes dissolve. Stir in black beans, corn, sour cream, and cilantro. Continue to simmer for 20-30 minutes.
  • Garnish soup with crushed tortilla chips, green onion, shredded cheese, cilantro, and sour cream.

Similar Recipes