Full of vegetables and lots of flavor, this Turkey Chili Soup is easy to prepare. Just place everything in the slow cooker and go!
There are some days when I want to share a recipe, but my mind is elsewhere when it comes to writing. Today is one of those days, so this blog post will be short and sweet. (Hey, I see you celebrating over there. Watch it.) 🙂
Sometimes I tend to forget about my slow cooker. Then when I do take it out and use it, I think to myself, “Why do I not use this thing more often? It’s so convenient.” I do enjoy the process of cooking without a slow cooker, but sometimes it’s really nice to toss everything in a big pot, turn it on, walk out the door, and then come home later to an amazing smell and food that’s ready to eat.
A couple of Sundays ago, I wanted to throw together some soup before church. I almost didn’t measure the seasonings and then decided to go ahead and document exactly what I put into the slow cooker. (I knew I would forget if I didn’t write it down.) I’m glad I did because the soup was a success and it would have been a little disappointing to enjoy it and then be unsure as to how to recreate it.
I wasn’t sure whether to call it a soup or a chili, because it’s kind of a cross between the two. Hence the name, Turkey Chili Soup. (Whatever works.)
Have a good day!
Turkey Chili Soup
- 2 lbs ground turkey, uncooked
- 1 28 ounce bag frozen mixed vegetables
- 1 28 ounce can crushed tomatoes
- 2 cups water
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pinch cayenne pepper
Place turkey and vegetables in slow cooker. Add crushed tomatoes, water, and seasonings. Stir lightly to combine. Cook on high for 3-4 hours or low for 5-6 hours, or until turkey is cooked through.
~K in the Kitchen