What to do with all that turkey? Make tortilla soup! This is one of my favorite recipes for chicken tortilla soup. So easy to make, and the house fills with a delicious flavor. Nothing says Friday after Thanksgiving like leftovers. Turn on the fire, cozy up with a book and call it a day!
2 1/2 (14.5 oz) cans chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
1 1/4 cups finely chopped yellow onion
3 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 lbs boneless skinless chicken breasts or cooked and shredded turkey
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado and sour cream
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.
If using leftover turkey, combine all ingredients and cook on low for 1-2 hours, until ingredients combine and turkey breaks down into shreddable pieces.