1 tablespoon olive oil
1/2 medium onion, diced
1/2 large red bell pepper, diced
1 15-oz can diced tomatoes, undrained
1 14.5-oz can whole kernel corn, drained
1 15-oz can black beans, drained and rinsed
1 15-oz can red enchilada sauce (my fav is Los Palmas)
2-3 cups chicken broth (depending on how thick you want your soup)
2 cups cooked, diced turkey
hot cooked rice for serving
shredded cheddar cheese for serving
sour cream for serving
chopped cilantro for serving
1. Heat a large pot over medium-high heat until hot. Add the oil and heat 10 seconds. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes.

2. Add the tomatoes, corn, black beans, enchilada sauce, and chicken broth. Bring to a boil, reduce the heat to maintain a simmer, cover, and cook for 15 minutes. Add the cooked turkey and heat through.

3. To serve, put a few tablespoons of cooked rice in a bowl and ladle the soup over the top. Garnish with cheese, sour cream, and chopped cilantro.

Makes 4-6 servings.