Turkey Taco Soup
I love soup. I especially love making soup in my slow-cooker. Come dinner time this warm, filling meal is ready with very little prep.
At Thanksgiving I cooked up a giant turkey and after our meal I put bags of this turkey in the freezer for future meals. Today, I used a bag of cooked turkey breast to make this soup. You can also use uncooked turkey breasts, or even chicken breasts (cooked or uncooked). You can also use a rotisserie chicken. Total flexibility here.
We served up this soup with easy Puff Pastry breadsticks.
And the leftovers, if you have any, are fantastic!!
- 3-4 cup shredded turkey (or chicken)..or use raw turkey breasts
- 1/2 yellow onion, diced
- 1 green pepper, diced
- 16 oz jar corn and black bean salsa
- 32 oz chicken stock
- 15oz can corn, drained
- 15oz can creamed corn
- 1 1/2 oz package taco seasoning
- 2 tsp cumin
- 1 1/2 cup heavy cream
- In a large slow-cooker, combine all ingredients except heavy cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove turkey, shred it, and return to pot. Stir in heavy cream.
- Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!
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