Eat till it hurts, recipes

Left Over Turkey Fajita Soup

Thanksgiving is one of my favorite holidays for so many reasons, not only because I’m so grateful for my family and friends but come on… THE FOOD!

I cooked a 16 pound turkey for us the weekend after Thanksgiving since we spent the holiday with friends and my favorite part is all the left over turkey. Since it’s just Austin and I, I made 3 different meals out of our turkey, which is a win win for me!

This soup is so easy to make and can be made on the stove or in your crockpot.

DIRECTIONS

  • 1 cup onion chopped
  • 1 tsp canola oil
  • 2 tsp minced garlic
  • 4 cups chicken broth
  • 3 cups shredded turkey
  • 1 15 oz. can black beans drained
  • 1 11 oz. can whole kernal corn, drained
  • 1 small can diced green chiles
  • 1 14.5 oz. can diced tomatoes
  • 1 tsp chili powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Toppings: sour cream grated cheese, tortilla chips
STOVETOP INSTRUCTIONS
  1. Saute onion in a pan over medium heat in oil.
  2. Add in garlic and saute one minute.
  3. Add in all ingredients except toppings.
  4. Bring to a boil and reduce heat and simmer for 15-20 minutes.
  5. Serve with hot sauce and desired toppings.
CROCKPOT INSTRUCTIONS
  1. Add in all ingredients except for the toppings.
  2. Cook on low for 6 hours or high for 4 hours.
  3. Serve with hot sauce and desired toppings.

EAT TILL IT HURTS FRIENDS!

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