crockpot tex mex turkey soup

I'm a big fan of soup for the cold winter weather. I could make a meal of it everyday for lunch or dinner. Here's a yummy soup for the leftover turkey after the holiday. A great alternative to turkey sandwiches!

ingredients:
1 T. olive oil
1/2 c. chopped onion
2 t. minced garlic
1/2 t. oregano
1 t. dried parsley
2 t. chili powder
1/2 t. cumin
1 t. salt
4 c. water
3 zucchini, sliced 1/2" thick, halved
2 c. frozen corn
3 t. instant chicken bouillon
2 (14.5 oz.) cans diced tomatoes
1 c. salsa (your favorite brand)
4 c. shredded cooked turkey
2 (14 oz.) cans black beans, drained
1 c. sour cream

directions:
Heat olive oil in medium saucepan over medium heat. Add onion and garlic and cook until onion begins to soften. Set aside.
In crock pot, pour cans of diced tomatoes, drained black beans. Add salsa, water, turkey, zucchini, corn, sour cream, cooked onion and garlic. Stir until sour cream is well blended. Add chili powder, cumin, oregano, parsley, salt, chicken bouillon and mix well. Cook on low setting for 6-7 hours.

This soup is wonderful served with bread, tortilla strips, shredded cheese and avocado. Bon appetit!