Tex-Mex Turkey Soup

• 2 Tablespoons Olive Oil
• 1-1/2 cup Onion, Chopped
• 1 whole Jalapeno (seeded & Minced)
• 1-1/2 cup Chopped Red Bell Pepper
• 4 whole Garlic Cloves, Minced
• 1-1/2 teaspoon Ground Paprika
• 1-1/2 teaspoon Chili Powder
• 1-1/2 teaspoon Dried Oregano
• 1/4 teaspoons Cayenne
• 1 teaspoon Cumin
• 1/3 cups Cilantro, Chopped
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 4 cups Turkey Stock
• 3 cups Ground Turkey (cooked)
• 1 pinch Salt And Pepper
• Optional Toppings: Chopped Cilantro, Diced Avocado, Shredded Cheese, Chips, Lime Slices

1. 1. Heat the oil in a large pot over medium-high heat. Add in the chopped onions, peppers and garlic. Saute for 10-15 minutes, or until the vegetables are very tender.
2. 2. Stir in the spices and chopped cilantro and cook for about 1 minute to let the spices "wake up" before adding the canned tomatoes, stock and cooked turkey.
3. 3. Bring to a boil before lowering the heat and simmering for at least 30 minutes. Taste to adjust seasonings before serving with the toppings.
4. Toppings: cilantro, avocado, cheese, chips, lime slices
5. Notes:
6. -For more heat you could leave the seeds in the jalapeno and/or up the cayenne to 1/2-3/4 teaspoons.
7. - Store the leftovers in a sealed container in the fridge.
8. - Freezing: Allow the soup to cool completely before filling up a freezer bag or container about 3/4 of the way full, getting as much air out before labeling and freezing. When we freeze liquids, we find it easier to clear a section the your freezer so the bag can lay flat to freeze and then you can stack them. The soup will last a few months in the freezer, but the spices will get stronger so if you have a spicy soup to start out with it will be spicier when you defrost it

olive oil, onion, red bell pepper, garlic, ground paprika, chili powder, oregano, ubc, cumin, cilantro, tomatoes, turkey stock, ground turkey, salt, cilantro

Taken from tastykitchen.com/recipes/soups/tex-mex-turkey-soup/ (may not work)