Turkey Tortilla Soup - slow cooker - gluten-free

I had some left over turkey from Christmas dinner that we put into the freezer, what a better use than to make a turkey tortilla soup?!  Yum!

Turkey Tortilla Soup

Ingredients:

1 1/2 pounds shredded, cooked turkey
2 (15 oz) cans/jars crushed tomatoes
1 (28 oz) can enchilada sauce
2 medium onions, diced
6 cloves garlic, diced
1 (4 oz) can chopped green chiles
4 cups chicken broth (or turkey stock)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 (about 12 oz, you can use more or less) package frozen corn

Tortilla chips (you can use tortilla strips from the store, or you can take corn tortillas and cut them into one inch strips and fry them in oil until crispy.  My family prefers the home-made from corn tortillas best.)

Instructions:

Place all ingredients, except the tortilla chips, into a 6 quart slow cooker.  Cover and set to low for 6 hours.

If you are making the home-made tortilla strips, then start making those about 30 minutes before serving.

You may also like to add shredded cheese, sour cream, and/or guacamole.

Yield about 12 servings (or so, depending on the size of your servings)

Enjoy!