Sunday, December 16, 2012

Southwestern Turkey Soup

I absolutely love the tubes of chopped herbs that you can now buy in the salad section of grocery stores.  What a time and back saver!  I'll still grow my herb garden, but in the winter, it's a nice alternative.  This is a nice hearty cold winter soup.  Add shredded chedder, sour cream, tortilla chips or extra lime when you serve.  Save your corn tortillas and cut into sixths.  Brush with oil, sprinkle with salt and bake until crispy. 


1 Tbsp. Olive Oil
1 Onion, minced
3 Garlic cloves, minced
2 tsp. Chili powder
½ tsp. Cumin
½ tsp. Oregano
10.75 Oz. Condensed Tomato Soup
28 Oz. Tomatoes, diced
4 C. Turkey, cooked and shredded
2 Tbsp. Lime juice
1 C. Water
3 C. Chicken Broth
14 Oz. Black Beans, drained and rinsed
2 C. Corn, frozen
½ C. Sour Cream
3 Tbsp. Cilantro, chopped

Heat oil in large stockpot.  Add onion and sauté until soft.  Add garlic, chili powder, cumin, and oregano.  Cook 2 – 3 minutes.  Add tomato paste.  Cook 5 – 7 minutes.  Stir in remaining ingredients.  Simmer for 20 -30 minutes.  Serve with crushed tortilla chips, sour cream and shredded cheddar cheese.