Wednesday, February 2, 2011

Southwest Turkey Soup

Back around Thanksgiving time, we bought a few extra turkeys and put them in the freezer, because I don't think its fair that you can only get turkeys cheap once a year! I roasted one a couple weeks ago (Thanksgiving in January!) and packed up the leftover meat to use in future meals...a big turkey sure goes a long way! I think we'll end up getting at least 6 meals out of that one turkey - and considering it only cost about $6, that's much cheaper than using chicken and a great way to stretch a budget.

This was one of the leftover recipes I came up with for the turkey meat. A delicious, no-fuss way to get some different flavors once you are all Thanksgivinged-out.

Southwest Turkey Soup


2 cups shredded cooked turkey
3 cups chicken stock
1 can diced fire-roasted tomatoes
1 can diced tomatoes with green chiles
1 can corn
1 tsp. cumin
1/2 tsp. chili powder
Salt and pepper
Dash hot sauce
2 Tbsp. lime juice
1/4 cup chopped cilantro


1. Combine all ingredients except lime juice and cilantro in a slow cooker. Cook on low for 6 hours. Stir in lime juice and cilantro just before serving. Garnish with fresh sliced avocado, shredded cheese and sour cream, and serve with homemade tortilla chips.

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