Turkey Tortilla Soup

Jennifer S.

This is a FANTASTIC way to use up leftover turkey from Thanksgiving or any holiday.
My husband even had seconds, and he NEVER EVER has seconds on soup!!

2 TBS olive oil
1 cup white onion, finely diced
6 cups turkey or chicken stock
2-3 cups leftover turkey, diced up
2 cups frozen corn, or 1 15-oz can, drained
1 15-oz can black beans, I didn't drain mine
1 15-oz can diced tomatoes (Mexican style optional)
2 4-oz cans diced green chilies
1 15-oz can of red OR green enchilada sauce OR one envelope of enchilada sauce seasoning
2 cups spinach, sliced into ribbons
salt, pepper to taste
Couple of dashes of Tabasco sauce (optional)
1 TBS of sugar
green onions
sour cream
shredded cheese
fried tortilla strips or tortilla chips

In a large stock pot on med-high heat saute onions in the olive oil.
Add stock, turkey, corn, beans, tomatoes, chilies, enchilada sauce or seasoning, Tabasco (if desired), and salt and pepper.
Bring to a boil, turn to med-low and simmer for 10-15 minutes.
Add spinach and sugar.
Cover and let simmer until spinach is wilted. Another 10 minutes.
Taste and adjust seasoning if needed.
Serve in a bowl topped with green onions, sour cream, shredded cheese, and tortilla strips or chips.