Turkey Soup\n\nIt's 5 days after Thanksgiving and those leftovers are just staring at me everytime I open the fridge.  An 11 pound turkey for two people may have been a slight mistake. I made some amazing turkey stock on Sunday and was planning on making the traditional turkey soup sans noodles.  However, when I went to go pick up the ingredients I started thinking about the amazing tortilla soup made by a friend's mother and it inspired me to turn my turkey broth into something a little spicier.  The end product was a delicious broth with yummy veggies added.  It's paleo friendly and super yummy.  Making soup out of my own stock is one of my favorite things today.  So without further ado here is my recipe. \n\n

Mexican Turkey Soup

\n\n###Ingredients:\n\n* 1 chopped yellow onion\n* 1 minced jalapeno \n* 5 cloves minced garlic\n* 1 tbsp olive oil \n* 1.5 tbsp tomato paste\n* 1 tbsp chili powder\n* .5 tbsp coriander\n* 2.5 quarts turkey stock\n* 10 sprigs cilantro \n* 2 bell peppers chopped (I used one red and one orange)\n* 2 cups diced turkey\n* Avocado, diced tomatoes, cilantro (for garnish)\n\n###Directions:\n\nHeat olive oil in a stock pot \nAdd onion, jalapeno, and garlic\nCook until fragrant\nAdd tomato paste and spices\nCook about 3 minutes\nAdd turkey stock and cilantro\nBring to boil\nReduce heat and simmer until broth is reduced by  about 1/3 (I did it till it was at the 2 quart line on my stock pot)\nAdd turkey and peppers and cook in a simmering broth for about 10-15 minutes \nGarnish with avocado, diced tomatoes, and cilantro