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["1. Heat the oil in a large pot over medium-high heat. Add in the chopped onions, peppers and garlic. Saute for 10-15 minutes, or until the vegetables are very tender.", "2. Stir in the spices and chopped cilantro and cook for about 1 minute to let the spices ""wake up"" before adding the canned tomatoes, stock and cooked turkey.", "3. Bring to a boil before lowering the heat and simmering for at least 30 minutes. Taste to adjust seasonings before serving with the toppings.", "Toppings: cilantro, avocado, cheese, chips, lime slices", "Notes:", "-For more heat you could leave the seeds in the jalapeno and/or up the cayenne to 1/2-3/4 teaspoons.", "- Store the leftovers in a sealed container in the fridge.", "- Freezing: Allow the soup to cool completely before filling up a freezer bag or container about 3/4 of the way full, getting as much air out before labeling and freezing. When we freeze liquids, we find it easier to clear a section the your freezer so the bag can lay flat to freeze and then you can stack them. The soup will last a few months in the freezer, but the spices will get stronger so if you have a spicy soup to start out with it will be spicier when you defrost it"]
