Ingredients
2 cups. Salsa (you can make your own)
2 cups. Enchilada sauce
6-8cups. Water of chicken stock
1 Onion, small/medium dice
1 Poblano Pepper, small dice
1 Red Pepper, small dice
1 Tbsp. Garlic, minced
2 cups Corn (fresh or frozen) 1 Tbsp. Oregano, dried
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
11/2tsp Cumin TT. Cayenne, dried
TT. Chili Powder, dried
1pck. Low-sodium taco seasoning
1 Turkey quarter (or 3 turkey Thighs)
*Beans can be added if you would like*
Toppings
Shredded Cheese
Sour cream
Tortilla chips or strips Cilantro, chopped
Green onion, chopped
Instructions
1. Chop, dice and measure onion, peppers, and garlic.
2. Measure out and mix together remaining ingredient; salsa, enchilada sauce, water, corn, oregano cumin, garlic powder, onion powder, low-sodium taco seasoning.
3. In a crockpot on low, add all ingredients at once. Cook on low for 7 1/2 hours, on high for 5 1/2 hours, or until turkey falls off bone. (Add the beans of you would like)
4. Once turkey starts to falls off bone, take it out of soup with tongs, peel off skin and shred it with 2 forks.
5. Add shredded turkey back to crockpot and cook for a remaining 30 mins on low.
6. Prepare toppings for soup by chopping cilantro and green onions.
7. Fix a bowl for you and the fam! Its so filling and hearty! Enjoy!
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