Turkey Tex Mex Soup

Post date: Dec 5, 2014 7:01:47 PM

(I double this recipe for a stock pot)

Ingredients:

1 Tbsp. Olive oil

1/2 cup minced onion

3 cloves garlic, minced

2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. oregano

4 cups water

1 can of Amy's gluten free Tomato Bisque soup

1 28 oz. can petite diced tomatoes

1 cup salsa

4 cups chopped turkey (great to use leftovers from Thanksgiving!)

1 Tbsp. dried parsley

3 gluten free chicken bouillon cubes

1 14 oz. can black beans, drained and rinsed

2 cups frozen corn

1/2 cup sour cream

1/4 cup chopped fresh cilantro

Toppings:

Tortilla chips

Chopped green onion

Shredded Cheddar-Monterey Jack cheese blend

Chopped fresh cilantro

Sour cream

Directions:

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.

Stir in water, tomato soup, diced tomatoes, salsa, chopped 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.

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