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Crockpot Turkey Tortilla Soup
Leigh Fowler

Crockpot Turkey Tortilla Soup

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Prep Time 20 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 can 28 oz crushed tomatoes
  • 4 cups low-sodium turkey broth
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 medium zucchini cut into 1/2-inch pieces
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1/2 tsp fine salt
  • 4 cups cooked roast turkey skin removed and cut into short strips
  • 6 small corn tortillas cut into thin strips
  • 2 tsp neutral oil
  • 1/8 tsp fine salt for tortilla strips
  • 1 tbsp fresh lime juice

Method
 

  1. Mix tomatoes, broth, onion, garlic, beans, zucchini, cumin, chili powder, and soup salt in 6-quart slow cooker. Cover; cook on low 4 hours until onion and zucchini tender.
  2. Near end, heat oven to 400°F. Toss tortilla strips with oil and 1/8 teaspoon salt on rimmed sheet; bake 10 to 14 minutes, turning once, until crisp and lightly golden.
  3. Add refrigerated turkey; cover and cook on high 15 to 25 minutes to 165°F, stirring once to distribute.
  4. Add lime juice; divide turkey, vegetables, beans, and broth among 6 bowls.
  5. Top each with one-sixth tortilla strips just before eating. Keep strips separate from saved soup.