Turkey Tuesday | Crockpot Turkey Tortilla Soup

I know, I know.

I know what you’re thinking. Does the world really need another crockpot soup? Does my blog really need another soup?

I tend to be obsessed with soup.

I actually come by this obsession very naturally. Case in point: this particular recipe comes from a little recipe booklet, “Simply Soups”, my mom put together for the Renville County Home Economists group she belongs to. The booklet contains 9 soup recipes, many of which can use turkey – yay Mom!

In any case, this recipe has quite a bit going for it. It’s a crockpot recipe. It’s full of flavors but nothing is too strange that you wouldn’t already have it in your pantry. Plus it’s perfect for using leftover turkey breast; however, you can just as easily purchase turkey breast tenderloins (like these from JENNIE-O®!) as a perfect substitute. (Just bake the tenderloins ahead of time and cube them up.)

It’s a great anytime meal when you need the crockpot to come to your rescue. And it’s even better because it contains turkey! 🙂

Lara

Check out this recipe and many others in this Whatcha Crockin’ Linky Party here!

Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.

Crockpot Turkey Tortilla Soup

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Ingredients Method Notes

Ingredients

  

• 1 pound shredded or cubed cooked turkey
• 1 15 ounce can whole peeled tomatoes, mashed
• 1 10 ounce can enchilada sauce
• 1 medium onion chopped
• 1 4 ounce can chopped green chili peppers
• 2 garlic cloves minced
• 2 cups water
• 1 14.5 ounce can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 10 ounce frozen corn
• 1 15 ounce can black beans, rinsed
• 1 tablespoon cilantro chopped
• Sour cream optional topping
• Shredded cheddar cheese optional topping
• 7 corn tortillas optional
• Vegetable oil optional

Method

 

1. Place turkey, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf.
3. Stir in corn, beans and cilantro.
4. Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
5. Serve with tortilla strips, sour cream and shredded cheddar cheese, if desired.

Optional

1. Preheat oven to 400 degrees.
2. Lightly brush both sides of tortillas with vegetable oil.
3. Cut tortillas in strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10-15 minutes.
5. To serve, sprinkle tortilla strips over the soup.

Notes

Full disclosure: I had every intention of making the tortilla strips to put on top of the soup, but I totally forgot about this step so that's why you don't see these in the photos!

Tried this recipe?

Let us know how it was!