Thankful Fiesta Soup
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
This is great on top of shredded lettuce with cheese and sour cream as a taco salad, or filling for tacos, burritos, or on top of nachos for an after school...
If you like italian beef, you'll love this!
Wondering what to do with that leftover turkey? We thought it would be yummy to put together a turkey soup instead of eating leftovers for days! With small kiddos, we like to see what recipes we can fix up without having to make a trip to the grocery store... Here is a soup recipe that we just put together from ingredients that were stocked in our pantry! If you don't have any leftover turkey, this would still be delicious if you use chicken or other leftover meats! Change up your leftover routine and crock this soup that we came up with by throwing together ingredients we had on hand!
Used 6-quart slow cooker
- 3-4 Cups Leftover Turkey, chopped
- 20 Ounces Chicken Broth
- 1 Can Black Beans, drained
- 1 Can Whole Kernel Corn
- 1 Can Rotel
- 1 Can Diced Tomatoes
- 1 Can Small Can of Green Chilis
- 1 Can Tomato Paste
- 1 Can Cream of Mushroom or Chicken Soup
- 4 Ounces Queso Blanco Velveeta Cheese
- Ground Cumin
- Garlic Powder
Mix all in the slow cooker and cook on high for 3 hours or low for 6 hours!
Since all ingredients are cooked and just needed to be warmed through, we really think this dish cooked better on high for 3 hours
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