Last year at Thanksgiving I came up with this recipe because I was trying to mask the flavors of Thanksgiving but still use all the left-over turkey that we had. It is in a similar family as the Leftover Turkey Chili but this is more “soup-y” and has a very different flavor. Enjoy 🙂
TURKEY ENCHILADA SOUP
Leftover turkey / 3 cups chicken stock / 1 28 oz can diced tomatoes / 1 large white or yellow onion (diced) / 1 can of black beans / 1 can of corn / 2 tsp minced garlic / 1/2 cup tomato paste / 2 tsp ground cumin / 2 tsp ancho chili powder / 1/2 tsp cayenne pepper /
pepper jack cheese / cilantro / tortilla chips / black olives / avocado
Add all the ingredients (except for the toppers) to the crock pot and set on low for about 2-3 hours.
Serve and top with optional “topper” ingredients.