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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.