Southwestern Turkey Soup

Free from Milk, Egg, Peanut, Soy, and Nuts.

• 1 Tbsp Olive Oil
• 1/2 cup Onion, diced
• 3-4 cloves of garlic, minced
• 2 tsp. chili powder (may add more or less as desired)
• 1/2 tsp cumin
• 1/2 tsp thyme
• 4 cups water
• 1 (10.75-oz) can condensed tomato soup*
• 1 (28-oz) can diced tomatoes
• 1 cup salsa*
• 4 cups cooked turkey, shredded
• 3 tsp chicken bouillon granules*
• 1 (14-oz) can kidney beans, drained
• 2 cups frozen corn

In a large saucepan over medium heat, heat olive oil. Add onions and cook until they start softening, Add garlic, chili powder, cumin, and thyme, and cook, stirring occasionally, for 1 minute. Add water tomato soup, diced tomatoes, salsa, turkey, and bouillon. Bring to a boil. Reduce heat and simmer for about 5 minutes, Add kidney beans and corn; simmer 25 minutes.

Suggestion: Serve soup with crushed corn tortilla chips for some crunch

*Be sure to read the label