Tex-Mex Turkey Soup

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Step: 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.

Step: 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.

Step: 3

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Per Serving: 684 calories; protein 45.7g; carbohydrates 59.2g; fat 30.5g; cholesterol 112.3mg; sodium 2036.3mg.

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