Friday, November 26, 2010

S+S chow: turkey tex-mex soup

Here is a recipe to turn those turkey leftovers into something new and delicious! enjoy!
Ingredients:
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can Rotel (Hot or Mild)
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups tortilla chips
3/4 cup chopped green onion
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro
1/2 cup sour cream

Directions:
1. 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.
2.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.

3. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

4. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
 {via food.com}

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