Tex-Mex Turkey Soup

Several weeks ago, in an attempt not to waste all of the leftover (but still unfrozen) turkey from Thanksgiving, I whipped together this tasty dish. Jeff LOVED it and so did I. It's a great way to use up leftover holiday turkey, but I'm sure it would also taste great with chicken. Have I ever said how much I love homemade soups?!

Original recipe, here.

Prep Time: 10 min
Cook Time: 40 min
Ready in: 50 min

Ingredients:

• 1 Tb olive oil
• 1/2 c minced onion
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 4 c water
• 1 (10.75 oz) can condensed tomato soup
• 1 (28 oz) can diced tomatoes
• 1 c salsa
• 4 c shredded cooked turkey
• 1 Tb dried parsley
• 3 chicken bouillon cubes
• 1 (14 oz) can black beans, rinsed, drained
• 1 (14 oz) can corn
• 1/2 c sour cream
• 1/4 c chopped fresh cilantro

Toppings

• tortilla chips
• chopped green onion
• shredded Cheddar-Monterey Jack blend
• fresh cilantro
• sour cream
  

Directions:

1. 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.
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.