Turkey Tortilla Soup

This is a great way to get a second meal out of a roasted chicken or turkey. We have this every year the day after Thanksgiving, and many, many other times throughout the year, too. I rarely have as much meat as they call for, and it turns out fine. I find soup to be very adaptable. Very quick and easy but satisfying meal. Easy to make with "mommy-brain"-you hardly even have to measure anything!

1 T. vegetable oil

1 small onion, chopped

2 cloves garlic, minced

3-4 cups diced cooked turkey or chicken

1 box (32 oz) chicken broth

2 c. frozen corn kernels (you can use leftover cooked corn, just throw it in at the last second)

1 can diced tomatoes and green chiles

1 can black beans, rinsed and drained

1 tsp ground cumin (or more to taste)

Possible Garnishes:

tortilla chips, shredded cheese, diced avacado, sour cream, lime wedges, chopped cilantro

In large saucepan, cook onion and garlic in oil over medium-high heat until tender, about 3 minutes. Add remaining ingredients except tortilla chips and garnishes; bring to a boil. Reduce heat and simmer for 10-15 minutes. Ladle into bowls. Top with broken tortilla chips and garnish as desired.

This is a Dierbergs recipe.