READY IN 50 mins

Tex-Mex Turkey Soup

Read Reviews (294)

"Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!" — SSTRAWDER

Directions

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.
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.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 19, 2008

I came across this amazing recipe while looking for something to make w/leftover turkey from Xmas. I boiled the turkey carcass and used the stock instead of water-but followed the recipe exactly otherwise. It was absolutley fantastic and my husband loved it too. I actually made a double batch and we ate it for a week w/o getting sick of it. Top it w/cheese or sourcream...Mmmmmm!

—C. White

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Most Helpful Critical Review

Dec 02, 2009

Just okay. I used a double batch of Bill Echols taco seasoning (cutting way back on the salt and chili pepper)and instead of using water and bouillion cubes, I used low sodium chicken broth. I also added the cilantro to the soup about 15 minutes before serving and added a couple tbsp. of fresh lime juice. The condensed soup added a nice creamy flavor and thickened up the soup just enough. This was easily adapted for the crockpot and was a nice inviting smell after a long, cold day. Great with Amusement Park Cornbread and a nice cold Dos Equis. My only issue with this is my family didn't care for it. This makes quite a bit for one person to eat on her own, unless you freeze it in lunch sized portions. Be sure your family likes taco soup.

—Sarah Jo

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380 Ratings

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Dec 04, 2008

A busy day winner! I made this in 10-15 minutes, put it in the crockpot on hi and served 2 hours later. I have a smaller crockpot, so added only 1/2 the corn and skipped the tomato soup. I intended to add some tomato paste if it was too thin, but it was not needed. The cheese, sour cream and crushed tacos were perfect. It was a hit with my family - everyone wanted seconds.

—drmom

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Dec 28, 2007

I am so glad I discovered this recipe when searching for a turkey soup recipe to use up the leftover Xmas turkey. It was awesome! Very simple to make and it was super tasty. We had some friends over for dinner and everyone loved it so much that we all had at least seconds! I followed the recipe pretty closely except I was out of cumin so I used cayenne pepper. I also used Italian diced tomatoes and fiesta tomato soup instead of plain diced tomatoes and tomato soup. I will definitely make this again especially when we have leftover turkey. It is much better than plain old turkey soup.

—Melanie Kay

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Jan 31, 2011

This was wonderful. I used a smoked bone in turkey breast which added a whole dimension to the soup. I didn't have corn so I added diced green pepper. I also added 2 tsps of my homemade chili powder mix and 1 tsp cumin and 1 tsp oregano. My hubby loved it as he had a cold and he could still taste this delicious soup.

—GABRIELLAM

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Feb 17, 2008

Very good. It wasn't very spicy though, so I added a jalapeno pepper and some extra cumin.

—NELLCHICHI

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Feb 25, 2008

This turned out okay although there was a lot leftover so I don't think it was a huge hit with the family. I subbed chicken which was good in this dish. I used a 14-1/2 oz. can of diced tomotoes and think the larger can would be far too much. Pretty much followed as written otherwise. I think it was very "tomatoey" which may have been why the kids didn't go for seconds. Topping it with cheese and sour cream do help tone that down a bit.

—Valerie's Kitchen

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Feb 02, 2008

Thanks to my daughter, Leanne, my husband and I got to try this very excellent soup. It is also very nutritious. Would recommend it to everyone. I'm sure this would be equally as good with chicken (in place of turkey). I could eat it morning, noon and night.

—Marge C.

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Nutrition

Calories
684 kcal
34%

Carbohydrates
59.2 g
19%

Cholesterol
112 mg
37%

Fat
30.5 g
47%

Fiber
10.4 g
41%

Protein
45.7 g
91%

Sodium
2036 mg
81%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex-Mex Turkey Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 684
Calories from Fat: 274

% Daily Value *
Total Fat 30.5g 47 %
Saturated Fat 12.8g 64 %
Cholesterol 112mg 37 %
Sodium 2036mg 81 %
** Potassium 1099mg 31 %
Total Carbohydrates 59.2g 19 %
Dietary Fiber 10.4g 41 %
Protein 45.7g 91 %
** Sugars 11.4g
Vitamin A 47 %
Vitamin C 93 %
Calcium 45 %
Iron 65 %
** Thiamin 32 %
** Niacin 121 %
** Vitamin B6 53 %
** Magnesium 45 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.