Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6



1 tbsp. olive oil

½ cup minced onion

Three cloves garlic, minced

2 tsp. chili powder

½ tsp. cumin

½ tsp. oregano

4 cups water

1 (10.75 oz.) can condensed tomato soup

1 (28 oz.) can of diced tomatoes

1 cup salsa

4 cups shredded cooked turkey

1 tbsp. dried parsley

3 chicken bouillon cubes

1 (14 oz.) can black beans, rinsed, drained

2 cups frozen corn

½ cup sour cream

¼ cup chopped fresh cilantro


6 cups corn tortilla chips

¾ cup chopped green onion

1 cup shredded Cheddar-Monterey Jack cheese blend

½ cup chopped fresh cilantro

½ cup sour cream



Over medium heat, warm the olive oil in a sizable saucepan. About 4 minutes after adding the minced onions, the onions should start to soften. Stirring constantly, sauté the garlic, chili powder, cumin, and oregano for one minute.

Add water, tomato soup, diced tomatoes, salsa, chopped parsley, and bouillon cubes while stirring. Boil for a few minutes, then turn down the heat and simmer for five minutes or until the bouillon cubes are dissolved. Include cilantro, sour cream, corn, and black beans. For 20 to 30 minutes, simmer.

Serve the soup topped with shredded cheese, more cilantro, crushed tortilla chips, green onion, and crushed tortilla chips.