Smoky Turkey Tomato Soup

My dad fried a turkey for Christmas Day and my mom gave me a ton of leftovers. We have been out at different events so much we haven't been home to eat it! So I decided to make some soup to freeze for lunches instead.

You can certainly change out some of these ingredients if you would like - or add some! Some additional add-ins could include diced green chiles, salsa instead of the tomatoes, or some green peppers sauteed with the onion. Be creative!

Smoky Turkey Tomato Soup

from Colleen's Kitchen

Makes about 6 servings

1 tablespoon vegetable oil

1/2 large onion, diced (about 1/2 cup)

1 chipotle chile in adobo sauce, minced

1 clove garlic, minced

2 14.5 ounce cans low-sodium chicken broth

1 14.5 ounce can petite-diced tomatoes, undrained

2 cups diced cooked turkey

coarse ground black pepper, to taste

Heat oil over medium-high in large saucepan or Dutch oven; add onions and saute until tender, 3 to 5 minutes. Add chile and garlic, saute 30 seconds more.

Add broth and tomatoes; turn heat to high and bring to a boil. Turn heat to medium, add turkey, and cook until turkey is heated through.

Serve with toppings of your choice: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips, etc.