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Tex-Mex Turkey Soup

4

50 min

Tex-Mex Turkey Soup

Tex-Mex Turkey Soup Photo 1

Time

50 min

Serving

6 persons

Calories

684

Rating

4.00★ (605)

Cuisine

Author: Victoria Buriak
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

Tex-Mex Turkey Soup Photo 21
Tex-Mex Turkey Soup Photo 32
Tex-Mex Turkey Soup Photo 43
  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.
    Tex-Mex Turkey Soup Photo 2
  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.
    Tex-Mex Turkey Soup Photo 3
  3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
    Tex-Mex Turkey Soup Photo 4

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