Ingredients
2 lb shredded Leftover Turkey or ground chicken
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2 package taco seasoning mix
1 (32 oz.) Pacific Organic Chicken or Turkey Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2 package taco seasoning mix
Optional Toppings
1 package Mexican Shredded cheddar cheese
1 large Avocado; diced
1 6 oz. Sour cream
1 bag Tortilla Strips
1 large Avocado; diced
1 6 oz. Sour cream
1 bag Tortilla Strips
2 Tablespoons olive oil
1 medium onion; diced
Directions
Place the shredded Leftover Turkey into the crock pot.
In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.
Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.
Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.
Remove from heat and pour into the crock pot.
Place the shredded Leftover Turkey into the crock pot.
In a small skillet on medium heat add oil and add onion to the skillet and cook for 2-3 minutes.
Add taco seasoning mix, stir until the seasoning absorbs the juices from the onion.
Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.
Remove from heat and pour into the crock pot.
Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.
To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).
