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Volume III
November, 2013

Newsletter Home / Featured Recipes

Crockpot Turkey Tortilla Soup

Serving size: 6
Calories per serving: 138

If you are looking for a wonderful way to utilize those piles of leftover turkey sitting in your refrigerator, this is the recipe for you. The flavor of this soup is absolutely incredible. Don’t be surprised if your Crockpot is completely licked clean.

1-2 clove minced garlic
1/2 cup chopped onion
2 tablespoons olive oil
7 ounces diced, canned green chilies
14.5 ounces canned petite diced tomatoes
15 ounces canned black beans drained and rinsed
2 cups shredded or one inch cubed turkeys
1-2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1/8 teaspoon black pepper
3 (15 ounce) cans chicken broth
1 lime squeezed
1/2 cup chopped cilantro

Heat olive oil in a large pot over medium heat. Add onions and cook just until they are soft and translucent. Add garlic and cook just until you can start to smell the garlic. Add the turkey, salt, pepper, and spices and stir over heat just until fragrant. Add the beans, chilies, and diced tomatoes and stir over heat for 1 minute. Add mixture to Crockpot. Pour in chicken broth and stir. Cook on high for 3 hours or on low for 7 hours. Just before serving, add lime juice and chopped cilantro to Crockpot and stir. Serve warm topped with cheese, tortilla strips, sour cream, avocados, and lime wedges.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Carrie Collette
Monthly Newsletter Contributor since 2013

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