Tuesday, November 1, 2011

Turkey Taco Soup

This soup turned out so good. Slow cooking this all day made the flavors meld beautifully. It was a perfect meal to throw together at the beginning of a busy day, and come home to it after trick-or-treating with the kids. Colton could not get enough! The strips of cabbage cook down and are almost reminiscent of the tortilla strips in a traditional taco soup. I will be making this again, for sure! I'm actually having a bowl for breakfast this morning!

Turkey Taco Soup
20 oz Ground Turkey
1 tsp salt
2 Tbsp Dried Chopped Onion
2 Tbsp Chili Powder
1 Tbsp Cumin
Avocado Oil (enough to cook ground turkey)
2 C Diced Tomatoes
4 C Chicken Stock (homemade or canned)
1/2 Cabbage

In a large pan (or if your slow cooker has a brown setting), brown ground turkey and seasonings in avocado oil. While turkey is browning,slice cabbage into strips. (I put 1/2 a cabbage in the ingredients, but the cabbage I got was huge, so I only used 1/3 of it.)
 Once turkey is cooked through, turn on slow cooker to low and add turkey, cabbage, tomatoes and stock.
 Allow to cook on low for 6 hours, or you could do it on high for 3-4 hours. Enjoy with fresh cubed avocado.

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