Southwest Turkey Soup
I accidentally made this new soup in my crockpot yesterday. I love it when kitchen accidents turn into kitchen successes!
The original plan was to make regular-old chili. However, my son wants grilled burgers one day this week and I have only one package of ground beef in the freezer. So…. the original plan for chili turned into plan B — shredded pork chili. (Because I found a baggie of shredded leftover pork roast lurking in the back of the freezer.) I think I’d better add at this point that I was a bit short on grocery money and was trying to make do with what I had on hand for this week.
Well, I started up the pork chili and when I thawed the baggie of pork, I realized that it was actually shredded turkey left from, I believe, Christmas! Of course, I realized this at the exact moment that the pork/turkey was being added to the soup. No turning back. I probably would have put it in anyway, to tell the truth. Commence plan C.
So, there we had it — I won’t even call it chili anymore… Southwest Turkey Soup. We added diced avocados, light sour cream, toasted tortilla pieces, and I heard no complaints.
Southwest Turkey Soup
serves 6
1/2 large sweet onion, diced
1 T. olive oil
1 can red kidney beans or pinto beans
1 can hominy (we prefer white)
1 can petite diced tomatoes
1 can Ro-tel brand mild tomatoes with green chilies
1 T. chili powder
1 t. cumin
1/4 t. garlic powder
salt and pepper to taste
1 can chicken broth, optional, depending on how thick you like your soup
1- 2 c. cooked, chopped turkey.
I love crock pot recipes, they are so easy to prepare and you are not locked into a specific dinnertime.
First, chop and saute the onion until soft. At the same time, begin opening cans — kidney beans, tomatoes, Ro-tel, and hominy. Dump everything into the crock pot. Add the onions whenever they are done, then add the seasonings and stir. Finally, add the turkey.
This should be heated through and, as with most chilies, tastes better if you let the flavors blend for at least a couple of hours.
For toppings — cut flour tortillas into small squares, heat some olive oil in a skillet, and fry over medium heat until crispy. Dice an avocado, add a dollop of sour cream and even a splash of lime on top of your bowl of soup.
ENJOY!
March 3rd, 2008