Crock Pot Mexican Turkey Soup

2 pounds leftover turkey, shredded
2 cups onion, diced
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and sliced
1 jalapeño, seeded and diced
4 cloves garlic, minced
1 (15 ounce) can diced tomatoes
2 cups broth, turkey or chicken
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes, or to taste
Salt and pepper, to taste
1 cup black beans, cooked
1 cup whole kernel corn
1/2 cup Greek yogurt, plain
1 avocado, diced
4 tablespoons cilantro, chopped
corn or flour tortillas, optional

Layer ingredients (turkey through salt/pepper) as listed in a crock pot. Give a quick stir to mix in seasonings. Cover and cook on low for 6 to 8 hours. Add black beans and corn 5 minutes prior to serving to heat through. Spoon into bowls and garnish with a tablespoon of yogurt, avocado and a sprinkle of cilantro. Serve with warmed tortillas, if desired.
Courtesy of Diestel Family Turkey Ranch