"Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!" — SSTRAWDER
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1 (10.75 ounce) can
condensed tomato soup
1 (28 ounce) can
shredded cooked turkey
chicken bouillon cubes
1 (14 ounce) can
black beans, rinsed, drained
chopped fresh cilantro
corn tortilla chips
chopped green onion
shredded Cheddar-Monterey Jack cheese blend
chopped fresh cilantro
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!
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.
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.
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.
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.
Very good. It wasn't very spicy though, so I added a jalapeno pepper and some extra cumin.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Turkey Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 274
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