Ok… back to the Thanksgiving Leftovers topic. Because I can’t be the only person that still has a bunch of leftovers, right? Right?!
Remember I told you we cooked 2 turkeys in 2 days?
Well, in case that didn’t make it clear for you, we have a lot of leftover turkey!
This hearty crockpot “stoup” (as Rachael Ray would call it!) is definitely more than just a soup… it is an entire meal in a bowl!
In the words of my husband “I don’t even need crackers for this soup!”
Give this a try with some of that last leftover turkey! (Or feel free to use raw or cooked chicken if you’re out-o-leftovers!)
- 3 cups chopped or shredded leftover turkey (or chicken, or raw chicken!)
- 2 cans black beans, rinsed
- 1 can cream-style corn
- 1 (28oz) can diced tomatoes
- 1 (4oz) diced green chiles or jalapeños
- 1/2 large onion, diced
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon chipotle chili powder
- salt & pepper, to taste
Dump all the ingredients into the slow cooker. Turn on LOW and cook for 6-8 hours or longer!
Serve with chips, shredded cheese, sour cream, guacamole... whatever you like on your tacos!