Southwestern Turkey Soup

Posted 10.24.11 | Nutrition Specialist

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


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