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Southwestern Turkey Soup

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Ingredients
  

  • 3 cups cubed cooked turkey
  • 1½ cups frozen corn
  • 2 cups frozen black beans
  • 1 can fire-roasted tomatoes
  • 4 cups turkey stock* or low-sodium chicken broth
  • ½ onion chopped
  • 2 ribs celery chopped
  • 1 Tbsp. cumin
  • 1 tsp. chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • Optional: cilantro cheese, avocado, tortilla strips, diced green chiles

Instructions
 

  • Throw everything together in a big pot, bring to a boil, stir, then lower heat to a simmer and cook covered for 30 minutes. Serve with your choice of toppings. Tastes even better the next day.
  • *To make your own turkey stock: Have your dad throw it together for you!
  • Just kidding. Here's how my dad did it. After cutting all of the meat off the turkey, throw the bones into a large soup pot. Fill with water and add any vegetables or herbs you have laying around (he added green onions, parsley and celery). Bring to a boil, cover with a lid, lower to medium-low heat and cook for a few hours. Strain into a bowl and freeze in 4 cup portions. The easiest way to freeze stock is to pour cooled liquid into a ziploc freezer bag. Lay flat onto a cookie sheet and freeze.