1 lb leftover turkey or chicken

1/2 lb button mushrooms, quartered

7 oz cream cheese

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried oregano

1/2 teaspoon Cayenne pepper

Salt and fresh cracked black pepper, to taste

2 cups chicken stock

1 cup heavy cream

1 cup shredded cheddar cheese

Fresh Cilantro leaves, for garn

In a skillet, quickly saute mushrooms in a little butter.

In the insert of the slow cooker, add cooked turkey or chicken meat, sauteed mushrooms, cream cheese, onion powder, garlic powder, oregano, Cayenne, salt and pepper to taste, and warm chicken stock.

Cover and cook on high 2-3 hours, low for 4-5h. At the end of cooking shred turkey breast using forks.

Stir in heavy cream, adjust seasoning and reheat on high for 10 minutes. Divide the slow cooker leftover turkey soup into bowls and top with shredded cheddar or your favorite cheese and fresh cilantro. Enjoy!

*adapted from eatwell 101