Categories: Poultry, Slow-Cooker, Soup

Ingredients

• 1.5 pounds turkey cutlets
• 1 (10-ounce) package frozen chopped spinach (no need to thaw)
• 1 cup frozen corn
• 1 small onion, peeled and diced
• 1 (15-ounce) can black beans (use the whole can; there's no additional salt added)
• 1 (28-ounce) can diced tomatoes (the whole can)
• 1 tablespoon Italian seasoning
• 1 tablespoon Tabasco sauce
• 1 teaspoon liquid smoke
• 4 cups chicken broth
• (salt to taste if needed at the table)

Directions

1. Use a 6-quart slow cooker. I didn’t pre-brown anything—- this is a complete dump and go recipe, and can be left for a long period of time. Load everything into the cooker—— there’s really no need to follow a certain order; it’s soup. It’s all going to get stirred around anyway.

2. Cover, and cook on low for 7 to 9 hours; I cooked ours on low for exactly 8 hours.

3. Remove turkey cutlets with tongs, and shred the meat completely. Return to the pot and stir well. If desired (I did do this), pulse a few times with a hand-held immersion blender to naturally thicken the broth. If you don’t have a hand-held immersion blender, you can remove a cup of the soup and blend it in a traditional blender, then return to the pot and stir to combine.

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