Crock-Pot Turkey Tortilla Soup

Turkey Tortilla Soup

This is a revised version of the original, Delish Tortilla Soup, but this one is even easier if you have leftover turkey. I recommend chopping the turkey into cubes or shredding before freezing to save a step later. Then all you have to do is thaw the turkey the night before and place in the slow cooker the next morning. Throwing this together literally only took minutes. I placed all the ingredients on the counter or in the refrigerator the night before, so I would be able to whip up the recipe on my way out the door in the morning.

Yields: 5- 6 servings

2-3 Cups Cooked Turkey, cubed or shredded

1 Can black beans, undrained

1 Can Corn with juice or half 12 oz package of frozen corn

1 Clove Garlic, chopped, or 1 tsp prepared garlic 

1 can of Rotel or 2/3 jar of salsa

Chili powder and cumin

5 shakes Tabasco jalapeno sauce, optional

1/4 tsp pepper

3 Cans of broth (chicken or vegetable)

Small hand full of fresh cilantro, chopped

Pepper Jack Cheese, shredded, optional 

Tortilla Chips

Place all ingredients except the cheese and tortilla chips in the slow cooker. Set cooker to low and heat 6 - 12 hours. To serve, pour soup into a bowl; top with tortilla chips and shredded cheese.

You can also make this on the stove. Combine and simmer for 30 minutes or so. Freezes well.