Ingredients
| 1 | (16-ounce) package Jennie-O® ground turkey |
| 1 | cup chopped onion |
| 1 | cup chopped green pepper |
| 3 | cloves garlic, minced |
| 1 | jalapeno, finely chopped |
| 1 | (15-ounce) can corn, drained |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | (15-ounce) can fire-roasted diced tomatoes |
| 1 | tablespoon chili powder |
| 2 | teaspoons cumin |
| 1½ | teaspoons salt |
| ½ | teaspoon freshly ground black pepper |
| ¼ | teaspoon cayenne pepper |
| 4 | cups chicken broth |
| 2 | cups shredded cheddar cheese |
| ½ | cup heavy cream |
| 2 | tablespoons flour |
| Chi-Chi’s® authentic tortilla chips for serving |
Directions
Heat oil In large skillet over medium-high heat. Add turkey. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through.
In 5- to 6-quart slow cooker, add cooked turkey, onion, green pepper, garlic, jalapeno, corn, black beans, tomatoes, chili powder, cumin, salt, pepper, cayenne and broth. Cover; cook on high setting 4 hours.
Stir in cheese.
In bowl, whisk together cream and flour until smooth. Stir into soup. Cover; cook 20 minutes.
Serve with tortilla chips.
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