Procrastination at its finest

As my pile of fun food pictures continues to accumulate, I decided I better get started and actually post on here regularly or I never will.  I thought I would start with a spicy tomato and turkey mexican soup that I made with the leftover turkey and turkey stock I made from Thanksgiving turkey.  It had a nice spiciness about it and was very satisfying.  I didn't really measure things exactly, so you will want to add spices and flavorings to taste.

Spicy tomato and turkey mexican soup

4 ancho chilis- coarsely chopped

1 cup water

1 clove garlic

1/2 med onion

cumin

salt

small can of tomatoes

1 1/2 cups dry black beans (prepared as directed, or use canned beans)

1 lb turkey-shredded

1 med onion

4 chili peppers (hotness to desired level)

2 cloves garlic

2 cups water

2 cups turkey broth

1 chopped bell pepper

1 1/4 cup corn

15 oz can tomatoes

2 tsp cumin  (more or less to taste)

2 Tbsp chili powder (more or less to taste)

bay leaf

3 Tbsp cilantro (more or less to taste)

1.  Combine ancho chilis, water, garlic, and onion in small sauce pan.  Cook for 1/2 hour until most of the water is gone, then blend in a food processor with the small can of tomatoes, 1 tsp cumin, and pinch salt (more to taste).

2.  Sauté onion and garlic in a Tbsp of olive oil until garlic smells and onions are translucent, and add the chili powder.

3.  Combine remaining ingredients (except cilantro) in the crock pot and add the aromatics (onion and garlic), and the ancho chili puree.

4.  Cook on low for 8 to 10 hours.

5.  Add as much chopped cilantro as you like in the last 15 minutes of cooking and adjust salt/seasoning levels.

6.  Enjoy!  Serving suggestions include toasted corn tortillas on top, or cheese, or as is.  Yum!