I made this chili this past weekend with my leftover Christmas turkey. It came out super yummy.
- 1 tablespoon oil
- 1/2 cup minced onion
- 1 Heaping tablespoon minced garlic from a jar
- 1 teaspoon paprika
- 1 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cups water
- 1 (10.75 ounce) can Hunts tomato sauce ( think Hunts is the best for making chili!!)
- 1 (28 ounce) can diced tomatoes
- 6 cups shredded cooked turkey
- 1 tablespoon dried parsley
- 1 chicken bouillon cubes
- 1 (14 ounce) can black beans, rinsed, drained ( I used kidney beans, cuz that is all I had)
- 1 Can southwestern style corn ( regular corn will do)
- 1 cup salsa (if you have some, I left this out)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (I did not have any cilantro, so I left it out.)
- Toppings:
- 6 cups corn tortilla chips
- 3/4 cup chopped green onion (I did not have this either)
- 1 cup shredded Cheddar-Monterey Jack cheese blend ( I used regular cheddar, just as good)
- 1/2 cup chopped fresh cilantro (again, none used)
- 1/2 cup sour cream
DIRECTIONS
- Heat oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, paprika, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato sauce, salsa, diced tomatoes, 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.
