Tuesday, December 1, 2009
Tex Mex Turkey Soup
1 Tbsp. olive oil
1/2 c. onion, diced
4 large garlic cloves, minced
2 jalapeno peppers, diced
1 Tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
28 oz. can diced tomatoes
1 jar salsa (we love using Trader Joe's Chipotle salsa)
2-4 cups low sodium chicken broth (or if you made turkey broth, use that!)
16 oz. can tomato puree (or 1 can condensed tomato soup if you like the taste)
4 cups chopped, cooked turkey (or chicken)
14 oz. can black beans, drained and rinsed
2 cups frozen corn
Hot sauce to taste
1/4 c. chopped cilantro
shredded cheddar cheese (or Mexican blend)
chopped green onion
1. Heat oil and add onion, jalapeno, and garlic until softened. Add chili powder, cumin and oregano and stir and cook about 1 minute.
2. Add salsa, puree or soup, broth, diced tomatoes, turkey and heat to boiling, then turn down to simmer.
3. Add black beans and corn and simmer 30-60 minutes covered. Remove cover to thicken soup.
4. Serve topped with any or all of the toppings.