Tex-Mex Turkey Soup

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. 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. Bring to a boil before lowering the heat and simmering for at least 30 minutes. Taste to adjust seasonings before serving with the toppings.

Toppings: cilantro, avocado, cheese, chips, lime slices

Notes:
-For more heat you could leave the seeds in the jalapeno and/or up the cayenne to 1/2-3/4 teaspoons.
– Store the leftovers in a sealed container in the fridge.
– 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