Now, I didn't make the turkey this year but I am glad my Mom did and saved the leftovers for me to make soup. As you know, I am all about making meals in advance to stay organized even if it's not in the crock pot. This one takes awhile on stove top but no tending to it is really needed...just a bit of time. It's worth it though and was great to have ready last night before basketball practices - Ryan even wanted to take some in his thermos for lunch today - so kid approved as well! Take your leftover turkey, all bones, all meat and put in very large pot. Cover all with water and add generous shakes of chili powder, cumin, red pepper, etc other spices to suit. Bring to boil and then turn to simmer and let sit for at least an hour to two. Remove with straining spoon all bones and unwanted meat bits, fat etc. Return all good meat bits to strained broth and add: 1 can drained, rinsed black beans, 2 cans rotel tomatoes/green chilis, 1 small can tomato sauce, 1 can diced tomatoes, 1 can mexicorn, 1 package frozen sliced onion/pepper faijitas blend, and season some more to taste. Simmer for an hour. Check seasonings again before serving. Serve with Tabsaco at the ready and you can add sliced avacado on top if it suits you or top with fritos as the kids like. Hope this gives you another reason for be thankful for the leftover Thanksgiving turkey :)
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