Left Over Turkey?

Here’s a great Mexican soup recipe for left over turkey:

Turkey and Black Bean Soup

2 16-oz cans black bean, drained and rinsed
3 c. chicken broth
1 TBL olive oil
2 c. chopped onion
1 c. chopped red bell pepper
1 can diced Rotel tomatoes (or 1 cup favorite salsa)
2 garlic cloves, minced
1 TBL ground cumin
1 c. cooked turkey meat or chicken breast  (cubed)
1 TBL minced seeded jalapeno chili pepper

Puree 2 cups (not all) black beans in 1 c. chicken broth in blender.  In large soup pan, heat oil.  Sauté onion and red bell pepper in oil, until soft.  Add garlic and cumin, sauté 1 minute more.  Add bean mixture, Rotel tomatoes, remaining beans and remaining 2 cups of chicken broth.  Bring to a boil, reduce heat and simmer about 20 minutes.  Just before serving add chicken meat and jalapeno peppers.  Simmer until meat is heated.  Serve with tortilla chips (homemade tortillas) and sour cream. (Can also be made with stewed chicken breast meat)

Serves 4 – 6