Leftovers

I didn't post anything for recipe Friday because I got up SUPER early to take full advantage of Black Friday. I spent the afternoon sleeping and weeping because my parents had left. =( Always a sad day for me when my parents leave. 


I decided that I would post a recipe today instead. I am always looking for good recipes to use up left over meat that I have cooked for a different meal. Since we always have a ton of left over turkey, I thought I'd help you use it all up. Also, it has snowed 19 inches since last week here in Coeur d'Alene so I thought that a soup would be appropriate. Enjoy!!!


Tex-Mex Turkey Soup
Serving: 6


Ingredients:
1 T. Olive Oil
1/2 C. minced onion
3 cloves garlic, minced
2 t. chili powder 
1/2 t. cumin
1/2 t. oregano
4 C. water
1 can (10.75 oz) condensed tomato soup
1 can (28 oz) diced tomatoes 
1 C. salsa
4 C shredded cooked turkey
1 T. parsley 
3 chicken bouillon cubes
1 (14 oz) can black beans, rinsed, drained
2 C. frozen corn
1/2 C. sour cream
1/4 C. fresh cilantro


Toppings:
Corn tortilla chips
chopped green onion
shredded Monterey Jack cheese
fresh cilantro
sour cream


Directions:
1. Heat olive oil in large sauce pan over medium heat. Add minced onions cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin, 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. Add black beans, corn, sour cream, and cilantro. Simmer for 20 to 30 minutes. 
3. Serve with crushed tortilla chips, chopped green onion, shredded cheese, and additional cilantro and sour cream. 


Try it out and let me know what you think!!!!


Happy Cooking!