Yield: serves 6
Turkey Taco Soup
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 hours 15 minutes
Use that leftover holiday turkey (or chicken) to whip up a delicious dinner of Turkey Taco Soup. Made in the slow cooker, this is an easy meal for any time of year!
Ingredients
- 4 cups shredded turkey (or chicken)..or use raw turkey breasts
- ½ yellow onion, diced
- 1 green pepper, diced
- 16 ounce jar corn and black bean salsa
- 32 ounce chicken stock
- 15 ounce can corn, drained
- 15 ounce can creamed corn
- 1 ½ ounce package taco seasoning (about 2 Tablespoons)
- 2 teaspoons cumin
- 1 ½ cups heavy whipping cream
Instructions
- 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!
Notes
For the Instant Pot:
- Plug in the Instant Pot.
- Add chicken broth, turkey breasts, taco seasoning, salsa, onion, green pepper, corn (both kinds), and cumin. Give a quick stir.
- Secure lid, turn to "SEALING", pressure cook on high for 8 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
- Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 956Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 312mgSodium: 1622mgCarbohydrates: 46gFiber: 6gSugar: 13gProtein: 118g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.