Directions

1. Heat two tablespoons of oil in a stockpot over medium heat. To the stockpot, add your celery, carrots, onion and garlic. Sauté for 2 minutes.
2. Add cumin, chili powder and garlic. Sauté for another 2 minutes.
3. Add turkey bones and sauté for 2 more minutes. Add 12 cups of water to the stockpot. Bring to a simmer. Once a simmer has been reached, reduce heat to low and allow to simmer for a minimum of 30 minutes. I often let mine simmer for a few hours to intensify the flavors.
4. Strain your turkey broth, removing the bones and vegetables. To your pot of broth add corn niblets, enchilada sauce and turkey. Bring to a simmer and then serve.
5. Top with garnishes and enjoy!