Description
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6