Recipe(tried): Turkey and Black Bean Tortilla Soup

We had this the other night with some of my DS's BD (leftovers) turkey. I thought I would post it, as, for one thing, we all really loved it, and also, many of you will be making a turkey for Easter in a few weeks, and perhaps will wonder what to do with the leftovers.

I made stock in the slow cooker with the turkey carcass, and used it for the soup, as well as some diced turkey pieces. I would just like to add that it was very spicy, so you might want to use less jalapeno than I did. Just so's you knows!

Cheers!

Carolyn!

TURKEY AND BLACK BEAN TORTILLA SOUP

2 large onions, diced
1 large sweet pepper, diced
4 cloves garlic, minced
oil to saute the above (I used olive, 1 or 2 TBS)

1/2 cup or so of broth
1 14.5 oz tin diced tomatoes
3 corn tortillas, torn into pieces
2 TBSP tomato paste
palmful of cumin

6 to 8 cups chicken or turkey broth
1 fresh jalapeno pepper, chopped
2 or 3 cups or so of chopped turkey meat (I used light/dark)
1 19 tin black beans (drained and rinsed)

crushed tortilla chips, diced avocado and snipped cilantro, for garnish

Saute the first 4 ingredients together in a big pot (big enuf to hold your soup, to simmer) on the stovetop.

Blend or food process together the next 5 ingredients until fairly smooth. Add to saute veggies into the soup pot.

Stir in remaining stock and jalapeno, bring to boil and simmer, covered, for about 15 minutes. Stir a few times along the way.

Stir in turkey and black beans, heat through, and serve with the garnishes.

I also gave the soup a few shakes of hot pepper sauce, but if you want to tone down the heat, just give a squeeze of lime before you serve it to wake up the flavours. (or maybe it's just me...but I sure do like to do that with a soup or stew)