Spicy Southwest Turkey and Four Bean Soup

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

3 cups cooked turkey, diced into bite-size pieces
1 medium onion, chopped small
1/2 cup diced green chile, roasted and peeled (feel free to substitute frozen or canned)
1 cup red chile enchilada sauce
Optional: 1 small jalapeno, seeded and very finely minced
2 cups frozen corn
1 14 ounce can or 1 1/2 cups cooked black beans
1 14 ounce can or 1 1/2 cups cooked red beans
1 14 ounce can or 1 1/2 cups cooked great northern beans
1 14 ounce can or 1 1/2 cups cooked light red kidney beans
8 cups turkey stock or chicken stock
1 teaspoon granulated garlic or garlic powder
1 teaspoon cumin
1 – 2 teaspoons kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper
Optional Toppings: sour cream, shredded cheddar cheese, crumbled tortilla chips

Instructions:

STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.

CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Top with sour cream and shredded cheese right before serving. Enjoy!

From barefeetinthekitchen.blogspot.com