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