Place all of the stock ingredients in a pot which is large enough to accommodate the turkey carcass. Barely cover with water. Bring to a boil then reduce heat to medium low and simmer about 2 hours. Remove from heat and allow stock to come to room temperature. Refrigerate overnight.

Skim the accumulated fat off the tops of the cold stock.

Carefully remove all bones from the stock, cutting the meat in bite size pieces. Bring stock to boil. Add onion, carrots, celery and garlic, cumin, coriander and granulated garlic. Reduce heat and simmer for 45 minutes to 1 hour until vegetables are tender.

Add tomatoes and black beans, garbanzos, jalapenos and chipotle in adobo. Simmer for another 30 minutes.

Add corn and black olives and just heat through for another 5 minutes.

Serve with tortilla chips, shredded lettuce, radish slices, cheddar or cotija cheese, cilantro and/ or avocado.