Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 cup (minced)
- garlic: 3 clove (minced)
- chili powder: 2 tsp
- cumin: 0.5 tsp
- oregano: 0.5 tsp
- water: 4 cups
- condensed tomato soup: 1 can (10.75 ounce can)
- tomatoes: 1 can (28 ounce can, diced)
- salsa: 1 cup
- cooked turkey: 4 cups (shredded)
- parsley: 1 Tbsp (dried)
- chicken bouillon cubes: 3 piece
- black beans, rinsed: 1 can (14 ounce can, drained)
- frozen corn: 2 cups
- sour cream: 0.5 cup
- fresh cilantro: 0.25 cup (chopped)
- corn tortilla chips: 6 cups
- green onion: 0.75 cup (chopped)
- Cheddar-Monterey Jack cheese blend: 1 cup (shredded)
- fresh cilantro: 0.5 cup (chopped)
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
