Smoky Turkey Neck Tortilla Soup

A one-pot meal, hearty meal where turkey necks are the star of the show.

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
Sauté the onion and bell pepper until soft (about 5 minutes). Add the garlic, cumin, oregano, and smoked paprika, stirring for 1 minute until fragrant.
Add the fire-roasted tomatoes, the water/broth, torn corn tortillas and smoked turkey necks.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2 hours. You want the turkey neck meat to be literally falling away from the bone.
Use tongs to remove the turkey neck segments and place them on a plate. Let them cool for a few minutes. Use your fingers to pick the tender nuggets of meat off the bones. (make sure to discard tendons and cartilage). Return the clean, shredded meat back to the pot.
Stir in the black beans and corn. Heat for 5 minutes.
Stir in the lime juice and add salt if needed prior to serving.
Ladle into bowls and add toppings.

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