Slow Cooker Turkey Tortilla Soup

Slow Cooker Turkey Tortilla Soup
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium green pepper, coarsely chopped
  • 1 medium red pepper, coarsely chopped
  • 1 jalapeno pepper, minced
  • 1/2 cup cilantro, coarsely chopped
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 cups shredded leftover turkey
  • 1 can (48 oz.) chicken broth
  • 2 cans (10 oz. each) mild diced tomatoes and green chiles
  • 1 can (15.5 oz.) black beans, drained and rinsed
  • 1 can (15.25 oz.) corn, drained
  • 1 can (6 oz.) tomato paste
  • Tortilla chips

Directions

  1. Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
  2. Add remaining ingredients except tortilla chips. Stir until well blended. Place in slow cooker.
  3. Cover and cook for 2 hours on HIGH or 4 hours on LOW.
  4. Top with broken tortilla chips and garnish with sour cream, sliced avocado and chopped cilantro, if desired.

Serves: 10-12

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