Smoked Turkey Enchilada Soup

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 (24-28 ounce) can enchilada sauce

4 cups chicken or turkey broth

2 cups shredded leftover smoked turkey or chicken

1 ½ cups frozen corn

1 ½ cups OR 1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes with green chilies

1 (14.5 ounce) can diced tomatoes with chipotle

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon dried Mexican oregano

4 corn tortillas, cut into thin strips

Salt and black pepper, as needed

Toppings (optional, if desired):

Fresh cilantro

Avocado

Cheddar cheese

Fresh lime juice

Heat oil in a large soup pot over medium heat. Add onions and cook for 2-3 minutes until translucent. Add in garlic and cook for 1 minute more.

Stir in remaining ingredients, except corn tortillas. Reduce heat to low and simmer for 15-20 minutes. During the last five minutes of cooking stir in corn tortillas.

Serve topped with desired toppings.

Crock-pot directions: Combine all ingredients, except corn tortillas, in crock-pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours. During the last 30-45 minutes, stir in corn tortillas. Serve topped with desired toppings.

Note: Feel free to use smoked turkey or chicken. Traditional roasted chicken or turkey could also be used as well.