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!
4cupsshredded turkeyor chicken..or use raw turkey breasts
½yellow oniondiced
1green pepperdiced
16ouncejar corn and black bean salsa
32ouncechicken stock
15ouncecan corndrained
15ouncecan creamed corn
1 ½ouncepackage taco seasoningabout 2 Tablespoons
2teaspoonscumin
1 ½cupsheavy 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.