In these Winter months, to me, there is nothing better than a warm soup or stew cooking on the stove (or in the Crock Pot) all day long. It keeps the kitchen warm and the aroma makes me feel cozy and more at home.
Perhaps it is a reminiscent feeling from all those years my Mother would cook comfort food for her family? Dad would come in from work and I would come in from playing and there would be a hot meal waiting for us. I usually played with my cousins and other neighborhood children, so Mom always had an extra plate or bowl for anyone who wanted to join us. When I was younger, it was often my cousin Christopher, whom endeared the nickname “Cookie Monster,” that joined us. He was never satisfied with just one meal. He was a growing boy and always had room for home cooking. Later, it was my future husband that enjoyed my Mom’s cooking (and mine). One time, when we were dating more seriously, he showed up to my parent’s house when I wasn’t even there and had dinner with them! At the time, I was appalled, but now I realize that was the sign of a good husband and for my parents, a good son-in-law. Needless to say, food was never wasted at Mom’s house. Who would want to?!
This particular recipe I’m sharing is a mainstay for turkey leftovers! It’s perfect for this season because it warms the body and your tastebuds. With just a bit of kick, you will instantly feel the heat! We include one large can of Cream of Chicken and top with cheese and sour cream so that it won’t be too much for my 92 year old grandmother. If you want to make it spicier, reduce the amount of Cream of Chicken and leave off the toppings. With Chili peppers, Cumin, Cilantro, and more, it beckons my Texas heritage, but is easy to customize to your specific taste.
Makes 6 qts
- 2lbs turkey, cooked and shredded
- 1 (28 oz) can crushed tomatoes
- 2 cans enchilada sauce
- 2 onions, chopped
- 2 (4 oz) cans chopped green chile peppers
- 2 Tbsp minced garlic (from jar)
- 4 cups water
- 1 (32 oz) box of chicken broth
- 1 (28 oz) can of Cream of Chicken
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 4 cans whole kernel corn
- Tortilla Chips
- Cheddar cheese, shredded
- 1 Daisy Sour Cream
- 1 Tbsp Fresh Cilantro, chopped
Turn Crockpot on High* and add all ingredients (turkey, crushed tomatoes, enchilada sauce, onions, chopped green chile peppers, garlic, water, chicken broth, cream of chicken, cumin, chili powder, salt, black pepper, bay leaves, whole kernel corn) except optional toppings. After Crockpot has been on high for 1 hour, turn it down to Low and cook for 4 to 6 hours. Serve with tortilla chips and top with Cheddar cheese, sour cream, and fresh cilantro. This is great for a night filled with company since it can be kept on the “warm” setting and toppings put out for everyone to serve themselves. Refrigerate in airtight container for 3-5 days or freeze in airtight container for up to 3 months.
*Chef’s Rule of Thumb: I always put my Crockpot on High for the first hour so that it will heat the contents to a safe temperature more quickly. Once the contents are warm, I will turn it down to the Low setting. I believe it is a safer, more efficient way because it helps release flavors and maintain proper cooking techniques and food safety.