Spicy Southwest Turkey and Four Bean Soup
Servings: 10 -12 servings
Ingredients
- 3 cups cooked turkey diced into bite-size pieces
- 1 medium onion chopped small
- 1/2 cup diced green chile roasted and peeled (feel free to substitute frozen or canned)
- 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
- 1 14 ounce can or 1 1/2 cups cooked black beans
- 1 14 ounce can or 1 1/2 cups cooked red beans
- 1 14 ounce can or 1 1/2 cups cooked great northern beans
- 1 14 ounce can or 1 1/2 cups 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
- 1/4 teaspoon freshly ground black pepper
- Optional Toppings: sour cream shredded cheddar cheese, crumbled tortilla chips
Instructions
- 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.