Turkey Enchilada Soup
From Sarah Lipoff, POPSUGAR Food
Ingredients
- 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 [1]
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:
Tortilla chips
Sour cream
1 chopped green onion
Directions
- Add onion, garlic, tomato, and red and green peppers to the slow cooker. Place shredded turkey [2] 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.
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- 8 cups