2cupsdiced vegetablesonions, celery, peppers, cabbage, zucchini, etc.
2 to 3cupslow sodium chicken or beef brothuse more if you want a thinner soup
1 15-oz.can diced tomatoes
1 15-oz.can black beansdrained and rinsed
1 4-oz.can chopped green chiles
2 1/2teaspoonschili powder
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add vegetables and cook 3 to 5 minutes, or until soft around the edges. Take them out of the pan and place in crock pot.
With the same pan, place an additional tablespoon of olive oil and cook ground turkey until it is browned. Use a spatula to break up the ground turkey into smaller pieces as it cooks. Place in crock pot.
Add the remaining soup ingredients and spices in your slow cooker and stir to combine. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting.
Serve with your favorite toppings and enjoy!
Other veggies that would be good in this recipe: corn, carrots, broccoli or even spinach the last few minutes of cooking.
Want to freeze your soup? It lasts in the freezer up to 3 months. To use, thaw and then bring to a simmer on the stove or microwave. Add toppings after it's thawed and heated.
You can also add all ingredients to a freezer-safe bag and place in freezer until ready to use. Just thaw and cook in your crock pot per the regular instructions.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!