Tex-Mex Turkey Soup
- Number of Servings: 18
Ingredients
Olive Oil, 1 tbsp (remove)Onions, raw, .5 cup, chopped (remove)Garlic, 3 cloves (remove)Chili powder, 2 tsp (remove)*Cumin seed, .5 tsp (remove)Oregano, ground, .5 tsp (remove)Water, tap, 4 cup (8 fl oz) (remove)Tomato Soup, 1 can (10.75 oz) (remove)*Del Monte Petite Cut Diced Tomatoes, 3.5 cup (remove)Salsa, 1 cup (remove)Turkey (light meat), 4 cup, chopped or diced (remove)Parsley, dried, 1 tbsp (remove)*Chicken Boullion Cube, 3 serving (remove)Beans, black, 2 cup (remove)Yellow Sweet Corn, Frozen, 2 cup kernels (remove)Sour Cream, reduced fat, .5 cup (remove)
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, 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.
Number of Servings: 18
Recipe submitted by SparkPeople user HAPEANGIE.
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.
Number of Servings: 18
Recipe submitted by SparkPeople user HAPEANGIE.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 3.0 g
- Cholesterol: 24.1 mg
- Sodium: 281.3 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.6 g
- Protein: 12.8 g
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