Slow Cooker Enchilada Soup
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (four servings):
1 lb lean ground turkey (or substitute ground beef)
1 small onion, minced
1 (15 oz.) can pinto beans
1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)
1 (3.5 oz) diced green chilis
2 cups low-sodium chicken stock
Salt and pepper
5 cloves garlic, minced
A few drops of Cholula Chili Garlic sauce
1/4 cup shredded parmesan cheese
Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).
Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.
Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.
When the turkey is done, add it to the slow cooker, stirring to combine.
Cook on HIGH for two and a half hours.
Serve with a bit of parmesan cheese on top.