Turkey Tuesday | Crockpot Turkey Tortilla Soup

I know, I know.

I know what you’re thinking. Does the world really need another crockpot soup? Does my blog really need another soup?

I tend to be obsessed with soup.

I actually come by this obsession very naturally. Case in point: this particular recipe comes from a little recipe booklet, “Simply Soups”, my mom put together for the Renville County Home Economists group she belongs to. The booklet contains 9 soup recipes, many of which can use turkey – yay Mom!

In any case, this recipe has quite a bit going for it. It’s a crockpot recipe. It’s full of flavors but nothing is too strange that you wouldn’t already have it in your pantry. Plus it’s perfect for using leftover turkey breast; however, you can just as easily purchase turkey breast tenderloins (like these from JENNIE-O®!) as a perfect substitute. (Just bake the tenderloins ahead of time and cube them up.)

It’s a great anytime meal when you need the crockpot to come to your rescue. And it’s even better because it contains turkey! 🙂

Lara

Check out this recipe and many others in this Whatcha Crockin’ Linky Party here!

Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.

Crockpot Turkey Tortilla Soup

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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

Instructions

 

• Place turkey, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
• Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf.
• Stir in corn, beans and cilantro.
• Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
• Serve with tortilla strips, sour cream and shredded cheddar cheese, if desired.

Optional

• Preheat oven to 400 degrees.
• Lightly brush both sides of tortillas with vegetable oil.
• Cut tortillas in strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10-15 minutes.
• 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!

Tried this recipe?Let us know how it was!