Tex Mex Turkey Soup Recipes

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TEX MEX TURKEY SOUP



Tex Mex Turkey Soup image

I found this recipe on Allrecipes.com to use leftover holiday turkey. It is great! The flavors are so different from holiday dinner that there is no thought that it is using leftovers! Spicy and delicious!

Provided by EnjoyingLife

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1/2 cup minced onion
3 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (14 1/2 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
tortilla chips
chopped green onion
shredded cheese
fresh cilantro
sour cream

Steps:

  • 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.

TEX-MEX PANTRY GNOCCHI SOUP



Tex-Mex Pantry Gnocchi Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10

Two 15-ounce cans fire-roasted tomatoes
Two 15-ounce cans southwestern-style corn, drained and rinsed
Two 10-ounce cans red enchilada sauce
Two 4.5-ounce cans chopped green chiles
One 15-ounce can black beans, drained and rinsed
Kosher salt and freshly ground black pepper
One 17.6-ounce package potato gnocchi
1 cup cubed Spanish chorizo
8 ounces processed queso blanco cheese, such as Velveeta, cubed
Fresh cilantro leaves, for garnish

Steps:

  • Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
  • Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

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

Provided by SSTRAWDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) 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

Steps:

  • 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.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

TEX MEX CHICKEN SOUP



Tex Mex Chicken Soup image

This is a super-easy soup to throw together on chilly nights! We love it served with warm rolls (or in a bread bowl!)

Provided by Six Sisters Stuff

Yield 6-8

Number Of Ingredients 11

1/2 lb ground chicken (or turkey)
1/4 cup onion, diced
2 cloves garlic, minced
2 cups milk
1 10 3/4-oz can of cream of chicken soup
1 15-oz can of corn with red peppers
1 medium tomato, chopped
1 4-oz can diced green chiles
2 tablespoons of chopped parsley (I used fresh)
1/4 teaspoon ground red pepper
1 cup shredded cheddar cheese

Steps:

  • In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
  • Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
  • Add in the cheese and stir until melted.

TURKEY TEX MEX CASSEROLE



Turkey Tex Mex Casserole image

This is so full of flavor, easy and quick. Using canned, frozen, dried spices, and leftover foods. Great for pot luck. My aim with this dish besides being tasty and easy was to keep it low in fat and sodium. You can add salt to taste I leave it out with the canned foods having enough sodium for my family. If you're not worried about fat add a layer of shredded jack cheese last 5 minutes just to melt. Any leftover meat can be used.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 19

1 cup hot water
1 cup white rice
20 ounces frozen mixed vegetables
10 ounces cream of chicken soup with herbs
4 ounces chopped fire roasted green chilies
4 cups diced cooked turkey
28 ounces crushed tomatoes, divided in half
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon onion flakes
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 chipotle chile in adobo, diced
1/4 teaspoon chili pepper flakes (optional)
1 cup shredded monterey jack cheese (optional)
sour cream
fresh cilantro
fresh parsley
salsa

Steps:

  • Preheat oven to 350 degrees.
  • Add rice in a microwave dish with hot water and microwave for 3 minute on med high heat.
  • Meanwhile in a 9x13 casserole dish mix vegetables, soup, chilies, turkey, 1/2 the crushed tomatoes, then the rice. Mix well.
  • Add the seasonings to the remaining crushed tomatoes. Pour over the turkey mixture spreading to top.
  • Cover with foil and bake for 60 minutes.
  • Optional:.
  • Spread shredded cheese over top and bake 5 more mintes.

Nutrition Facts : Calories 225.7, Fat 3.4, SaturatedFat 1, Cholesterol 42.6, Sodium 240.8, Carbohydrate 28.8, Fiber 4.2, Sugar 3, Protein 20.4

TEX-MEX CHICKEN SOUP



Tex-Mex Chicken Soup image

We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

Steps:

  • In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

TEX-MEX GROUND TURKEY AND RICE SKILLET



Tex-Mex Ground Turkey and Rice Skillet image

Full of flavor and only takes minutes to throw together. You are going to love this Tex Mex Ground Turkey and Rice Skillet.

Provided by Camille Beckstrand

Categories     Main Course

Time 33m

Number Of Ingredients 14

1 ½ cups uncooked instant brown rice
1 pound lean ground turkey
1 onion (chopped)
1 garlic clove
15 ounce pinto beans (undrained)
1 cup beef broth
8 ounce tomato sauce
10 ½ ounces diced tomatoes and green chiles
15 ounces corn (drained)
2 teaspoons chili powder
½ teaspoon salt
½ teaspoon cumin
ground pepper to taste
½ cup shredded Colby Jack cheese

Steps:

  • Cook rice according to package directions.
  • While the rice cooks, heat a large skillet over medium heat. Add in the ground turkey, onion, and garlic and cook until the turkey is no longer pink.
  • Stir in the rice, beans, beef broth, tomato sauce, tomatoes, corn, chili powder, salt, cumin, and ground pepper. Let cook over medium heat for 8-10 minutes to let the flavors really come together.
  • Top with shredded cheese and let cook for 2-3 more minutes or until cheese is melted.
  • Garnish with your favorite toppings - tomatoes, shredded lettuce, salsa, sour cream, etc.

Nutrition Facts : Calories 410 kcal, Carbohydrate 58 g, Protein 33 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 52 mg, Sodium 666 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving

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