Tex-Mex Turkey Soup

This is the perfect soup to use up all those turkey leftovers in a few weeks!  I have adapted the recipe slightly from what I found on allrecipes.com about two years ago and we have made it regularly since then.  It is great with chicken too. 

Tex-Mex Turkey Soup
Serves:  8-10

1 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
2 t. chili powder
1/2 t. cumin
1/2 t. oregano
4 c. low-sodium chicken broth
1 can (10.75 oz.) condensed tomato soup
1 (28 oz.) can diced tomatoes
1 c. salsa
3-4 c. shredded, cooked turkey (or chicken)
1 T. dried parsley
3 chicken bouillon cubes
1 (14 oz.) can black beans, rinsed, drained
2 c. frozen corn
1/2 c. sour cream
1/4 c. chopped fresh cilantro

Toppings:
Tortilla chips, crushed
Shredded cheddar cheese
Sour cream
Avocado chunks
Fresh cilantro

1.  Heat olive oil in a large saucepan over medium heat.  Add onions and cook until they begin to soften, about 4 minutes.  Add garlic, chili powder, cumin and oregano and cook, stirring for 1 minute.
2.  Stir in broth, 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 20-30 minutes.
3.  Serve soup with desired toppings.