Turkey & Roasted Tomatillo Soup

I still had some leftover turkey and turkey stock sitting in my freezer waiting to be used.  My turkey hangover had finally passed from Thanksgiving the other day, so I decided it was time to make a turkey soup as planned.

I gave this soup a bit of a “fiesta” flavour and it features roasted tomatillos and corn alongside the turkey.  This is a slow cooker recipe (my favourite kind of recipe), but it does require a little bit of prep beforehand other than just some chopping.  The prep can definitely be done the night before and stored in the fridge so that you can toss everything in the pot in the morning and head off to work or go about your daily duties with no fuss or worry.

Now I had never worked with tomatillos before this recipe and was initially going to make a salsa verde sauce when I purchased them, but then decided that I wanted to experiment and incorporate a roasted version of them into my soup.  The result was delicious!…..I still have all intentions to try and make a salsa verde sauce though.

This little mixture of roasted tomatillos, onion and garlic is essential to the flavour of the soup!

Turkey & Roasted Tomatillo Soup

4 cups of turkey or chicken broth

2 cups of shredded turkey

1 cup of corn

½ cup carrots, diced

½ cup celery, diced

5 tomatillos, cut into chunks

½ tsp chili powder

½ tsp cumin

½ tsp sage

salt and pepper to taste

1 tbsp canola oil

½ onion, diced

1 garlic clove, minced

1.  Preheat oven to 400º.  Place chucks of tomatillos in a baking dish and bake in oven until skins have blackened a bit.  About 15 mins.

2.  While tomatillos are in oven.  Heat oil in a saucepan and add onions and garlic into pan, cook on medium heat until onions are translucent.  Then add roasted tomatillos into onion and garlic mix and stir, tomatillos should just fall apart into mixture.  At this point you can store mixture in fridge if you are planning to make the soup the next day or carry on with the recipe.

3.  Add all ingredients, including the tomatillo mixture into a slow cooker and cook for either 6-8 hours on low or 3-4 hours on high.

Makes 4 servings

Calories Per Serving:

Calories 272      Fat 6g       Carbs 13g       Protein 37g

Bacon Burger Soup

Here is another super easy slow cooker creation for you, Bacon Burger Soup! Don’t hesitate to double up this recipe, as you can store the extra portions in the fridge or freezer for later consumption.  I played around with some of the ingredients to make a little more friendly to the waistline, but it still provides a great flavour and will leave you with a full and satisfied belly.

I garnished my bowl of soup with ¼ of a whole wheat pita which I cut into strips and toasted in the oven.  Minimal calories, and a great alternative to crackers.

Bacon Burger Soup

1 lb extra lean ground beef

4 slices turkey bacon

2½ cups low sodium beef broth

1 can diced tomatoes

½ cup carrots – diced

4 stalks of celery – diced

1 tbsp dehydrated onion (or 1 tsp onion powder)

2 bay leaves

1 tsp thyme

salt and pepper to taste

1.  In a saucepan, cook ground beef till brown and crumbly.

2.  Cook bacon in a pan or microwave to a medium crisp.  Crumble or dice into bits.

3.  Put all ingredients into slow cooker and stir.  Turn on low heat for 6-8 hours, or turn on high heat for 3-4 hours.

Makes 4 servings

Per Serving:

Calories 265      Fat 8g      Carbs 9.5g      Protein 35g

Slow Cooker Turkey Chili

This was my first try at making Chili without using a Clubhouse seasoning package and it actually took no extra time. Initially I was afraid of how the flavours would come out, but it ended up being quite tasty.

Slow Cooker Turkey Chili

1 pound of lean ground turkey

1tbsp canola oil

1 can diced tomatoes with the juice

1 can kidney beans

1 red bell pepper

1 green bell pepper

2 cloves of garlic chopped fine

2 tbsp chili powder

½ tbsp cumin

1. Heat 1 tbsp. canola oil in a skillet and crumble in ground turkey.  Cook till brown, drain fat.

2. Add all ingredients into the slow cooker.  If setting to low, allow 6-8 hours cooking time.  If setting to high, allow 3-4 hours cooking time

Makes 2 large servings or 4 small servings

Per small serving:

Calories 142.5      Fat 2.5g      Carbs 12.5g      Protein 17g

Slow Cooker Chicken & Wild Rice Soup

I love my slow cooker! It allows me to make “complex” flavourful meals  with minimal effort and there are always leftovers.

I was craving a good Chicken soup, so I decided to go down the wild rice route and it turned out pretty delicious if I do say so myself.  And it tasted even better the next day!

Slow Cooker Chicken & Wild Rice Soup

2 chicken breasts cooked and shredded

1 box chicken broth

1 cup of water

1 cup wild rice

¾ cup diced carrots

¾ cup dice celery

1 tsp sage

1 tsp thyme

1 tsp parsley

2 bay leaves

salt and pepper to taste

1. Put all ingredients except for the wild rice into slow cooker.  For low setting, allow 6-8 hours.  For high setting, allow 3-4 hours.

2.  Add wild rice in with 2 hours left on low setting and 1 hour left on high setting.

Makes 4 Servings


Per serving:

Calories 142.5      Fat 2.5g      Carbs 12.5g      Protein 17g