Tex-Mex Turkey Soup

With some leftover turkey & the zippy tast of the SouthWest, you can have a stick-to-your-ribs, family-pleasing soup in just minutes!

2 T. butter or margarine
1 onion, chopped about 1 cup
2 garlic cloves, minced
2 Tbsp. chili powder {This amount made it a bit more spicy, if you don't like it spicy just add 1 Tbsp.}
2 cans (14 1/2 oz each) diced tomatoes with juice
2 can (11 oz each) corn with chopped green & red peppers, such as mexicorn, drained
2 cup fat-free reduced sodium chicken broth
2 Tbsp. ketchup { I don't like ketchup so I just put a squirt in!!!}
3/4 teaspoon salt
3 cup cubed cooked turkey or chicken
1 Tbsp. chopped cilantro, fresh

Saute the onion and garlic until tender and them add the rest of the ingredients. Boil the ingredients and then simmer on low/medium for 30-45 minutes.

*Add sour cream, tortilla chips & cilantro sprigs, optional*

I made corn bread and this just added to the yumminess {is that even a word}!!!  of the soup!

**I can't even remember where I got this recipe**