There's nothing better than an easy weeknight dinner. That's why we partnered with Jennie-O for this delicious and simple recipe.
One of the things I absolutely love is a steamy bowl of soup, which also makes for a really easy dinner on a busy weeknight. You can make life even easier thanks to the help of your slow cooker along with precooked turkey breast that you can pick up at your grocery store's deli (lifesaver!).
Extra bonus? You simply dump all the ingredients into your slow cooker and let it do all the work. You'll be welcomed home to the scent of something seriously delicious.
This turkey enchilada soup has just the right amount of heat and is finished with a dollop of sour cream and crunchy tortilla chips. Really, you can't beat it.
- For the soup:
1 cup finely chopped onion
1 tablespoon chopped garlic (around 3 cloves)
1/4 cup finely chopped red pepper
1/4 cup finely chopped green pepper
1 cup shredded JENNIE-O® Turkey Breast Roast
2 (15.5-ounce) cans white beans, rinsed and strained
1 teaspoon taco seasoning
1/4 teaspoon sugar
4 cups chicken stock
1/2 cup medium heat enchilada sauce
1 teaspoon fresh lemon juice
1 cup grated cheddar cheese
2 tablespoons flour
- For the garnish:
1 chopped green onion
- Add onion, garlic, tomato, and red and green peppers to the slow cooker. Place shredded turkey and white beans in the slow cooker, then stir in taco seasoning and sugar. Pour in chicken stock, enchilada sauce, and lemon juice.
- Cover and set on high for 4 hours or medium heat for 6 hours and cook until everything is cooked through and well done, 165°F as measured by a meat thermometer.
- Twenty minutes before serving, toss the shredded cheddar cheese with the flour and then add to the slow cooker while stirring. Let the cheese melt.
- Ladle into bowls and top with a handful of crumbled tortilla chips, a dollop of sour cream, and green onion.
- North American
- 8 cups