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Crockpot Turkey Tortilla Soup | via MyOtherMoreExcitingSelf.com #tryturkey #serveturkey #switchtoturkey #crockpot #turkeyeveryda

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!

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