Red chile, green chile and jalapeno combined with four different beans and some leftover turkey to create a seriously spicy soup packed with a whole lot of Mexican flavor. If you aren’t a huge fan of the heat, I recommend skipping the jalapeno and adding an extra scoop of sour cream and sprinkling of cheese.
This soup can be made on the stove-top in about half an hour or tossed in the crock-pot to simmer until you are ready to eat. Be sure to adjust the salt to your tastes, if you are using homemade stock and beans, you will need the additional salt.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Spicy Southwest Turkey and Four Bean Soup
- 3 cups cooked turkey diced into bite-size pieces
- 1 medium onion chopped small
- 4 ounces chopped green chile
- 1 cup red chile enchilada sauce I used this NM Red chile sauce
- Optional: 1 small jalapeno seeded and very finely minced
- 2 cups frozen corn
- 14 ounces cooked black beans
- 14 ounces cooked red beans
- 14 ounces cooked great northern beans
- 14 ounces cooked light red kidney beans
- 8 cups turkey stock or chicken stock
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon cumin
- 1 – 2 teaspoons kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Optional Toppings: sour cream shredded cheddar cheese, crumbled tortilla chips
- STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.
- CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Top with sour cream and shredded cheese right before serving. Enjoy!
- FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.