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Turkey Tex-Mex Soup

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Soup Mexican Tex-Mex
Turkey Tex-Mex Soup
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups water
  • 4 cups shredded cooked turkey
  • 1 (28 ounce) can diced tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup salsa
  • 3 chicken bouillon cubes
  • 1 tablespoon dried parsley
  • 2 cups frozen corn
  • 1 (14 ounce) can black beans, rinsed, drained
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 6 cups corn tortilla chips
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 3/4 cup chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream
Instructions
1
Begin by heating a substantial amount of oil in a large cooking vessel over an intermediate heat setting. Add the onion and cook until it starts to lose its rigidity, approximately 4 minutes have passed. Next, add the garlic, chili powder, cumin, and oregano to the mixture; cook, stirring constantly, for 1 minute.
2
Subsequently, introduce water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley into the saucepan. Stir well to combine all ingredients. Bring the mixture to a rolling boil, then gradually decrease the heat and let it simmer until the bouillon cubes have fully dissolved, which should take around 5 minutes.
3
Following this, add corn, black beans, 1/2 cup of sour cream, and 1/4 cup of cilantro to the saucepan. Continue to let it simmer for an additional 20-30 minutes, allowing all flavors to meld together.
4
Finally, serve the soup in bowls and garnish with crushed tortilla chips, cheese, green onion, 1/2 cup of cilantro, and 1/2 cup of sour cream.