Featured Recipe: Crockpot Turkey Tortilla Soup

Serves: 6
Total Calories: 2,000


1 clove minced garlic
1/2 cup chopped onion
2 tablespoons olive oil
7 ounces diced, canned green chilies
14 1/2 ounces canned petite diced tomatoes
15 ounces canned black beans, drained and rinsed
2 cups shredded, or one inch cubed turkey
1 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

Nutritional Facts:

Serves: 6
Total Calories: 2,000
Calories from Fat: 173

This Featured Recipe: Crockpot Turkey Tortilla Soup recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.

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