Tex-Mex Turkey Soup

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.