One of the other things I did today while moving and folding stash was to throw the fixings for Tortilla soup in the Crockpot.
It simmered all afternoon and boy is this sure yummy! I served it with jalapeno biscuits –they were a mix that I got in Santa Fe, and found this week while cleaning out the pantry ---YUM!
And because I’ve had requests for the recipe from facebook friends I thought I’d post it here for everyone to share.
- 1 pound ground turkey –browned and set aside.
1 (10 ounce) can enchilada sauce
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2(14.5 ounce) cans chicken broth
1 1/2 cups water
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed
3 to 4 small corn tortillas
Place browned ground turkey, tomatoes with juice, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 30 minutes before serving, cut corn tortillas into narrow strips and drop into soup. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. Makes 8 servings.
The best part is there will be leftovers tomorrow!