So, remember that deal on Organic, Free Range Turkey’s I mentioned last week? Yeah, well here I am a couple of weeks after Thanksgiving and still looking for ways to use up all of this Turkey. It’s not a horrible problem to have or anything but I am on the verge of being sick of Turkey.
We had a lovely dinner the other night of Roasted Turkey, Garlic Rubbed Cabbage Steaks and Baked Potatoes (all done in the oven while I sipped some wine, it was that kind of day). As we were cleaning up, I noticed there was a nice amount of Turkey Breast left over that had been warmed up for dinner. This was the second time this Turkey was re-heated and although we could have saved it for sandwiches the next day, I just didn’t like the idea of re-heating it again.
I decided to make some type of soup and wanted to make it easy and use my slow cooker. So, I came up with this Slow Cooker Turkey Soup after scouring my pantry and freezer. You could easily substitute shredded or cubed chicken breast if you don’t have turkey and I think white beans would work really well in place of the pinto beans.
This soup made 10 huge 2-cup servings at only 4 Points Plus each! It made a great dinner – I topped it with a just a touch of shredded cheddar cheese (about 1 Point per person), some chopped sweet onion and baked tortilla chips and served it alongside some steamed broccoli. Then I filled two big containers for the freezer.
This is the perfect weeknight dinner that keeps on giving. You will get dinner, lunch, lunch and maybe even another lunch out of it!
- I used a 6.5 Quart Slow Cooker.
- As for spiciness, if you want this soup MILD, omit the jalapeno. If you want it MEDIUM, keep the jalapeno but don’t use the ribs or seeds. If you want it SPICY, use the whole jalapeno including seeds and ribs.
- Fine ground corn meal should work if you don’t have coarse.
- 1 tablespoon olive oil
- 4 to 5 cloves garlic
- 1 serrano or jalapeno pepper (see NOTES for spiciness recommendation)
- 2 green bell peppers
- 2 celery stalks
- 1 large sweet onion
- 1 dried bay leaf
- 1 teaspoon dried oregano
- ½ tablespoon ancho chili powder
- 1 teaspoon + ¼ teaspoon ground cumin , divided
- ½ tablespoon + 1 teaspoon kosher salt, divided
- 12 ounces (3/4 pound) chopped or shredded turkey or chicken breast
- 2 cans pinto beans, rinsed and drained (or 3 cups cooked)
- 1 15-once can crushed tomatillos
- 1 4-ounce can hot diced green chiles
- 4 cups broth
- 4 cups water or bean broth
- 2 cups organic frozen corn kernels
- ¼ cup coarse corn meal
- shredded cheese, fresh cilantro and baked tortilla chips for serving
- Prep garlic, serrano chile, bell peppers, celery and onion for food processor by cleaning and chopping into chunks.
- Place garlic, serrano and bell peppers and celery into bowl of food processor. Process until pureed and slightly foamy.
- Add in onion chunks and pulse until onion is roughly chopped and still in visible pieces.
- Heat a large pan over medium high heat and add olive oil. Once hot, add in onion mixture from food processor along with bay leaf, dried oregano, ancho chili powder, 1 teaspoon of ground cumin and ½ tablespoon kosher salt. Cook, stirring frequently, for 5 to 7 minutes.
- Transfer to slow cooker and add all remaining ingredients EXCEPT ¼ teaspoon of ground cumin and 1 teaspoon of kosher salt. Stir and set on LOW for 8 Hours. I used a 6.5 Quart Slow Cooker.
- When cooking time is up, adjust seasonings by adding remaining ground cumin and kosher salt. This thickens as it sits, freezes great and is better the next day. If you eat it immediatley, note it will be a bit looser and more like a Soup than a Chili.
- Serve with shredded cheese and baked tortilla chips or over cooked brown rice or quinoa and Enjoy!