As the holidays wind down, so does the year 2015.
Many people like to take this time to reflect on this last year and see if they can make any changes to improve themselves in the upcoming new year. While others look back at the lessons learned and how to prevent something like that again.
I'm kicking this year to the curb and getting ready to soar higher into the new year with a new pair of wings. You can't change the past and last I looked, the world isn't stopping.
You have to step off that curb and adapt and overcome because only the strong survive and I'm not going to get trampled.
I can start this post by looking back on my recipes from 2015 like everyone else, but I'm forging a different path and I'm moving forward because you can easily look at my top four recipes located in the right hand side bar of this page. ----------------------------->
So today, on the last day of 2015, I’m sharing a new recipe with y'all, so we can end this year with a bang!
Well, not really a bang, but something with a little spice to help warm you up during these cooler months, Slow Cooker Turkey Fajita Soup.
It's full of good for you stuff like beans, corn, tomatoes, and peppers. Not to mention, you can toss everything in before you go to work and have a warm, delicious meal when you get back home.
Now that's my kind of meal!
Serve with chips and salsa and top with cheddar cheese, sour cream, diced avocados, jalapenos, or tomatoes. And if you're feeling really motivated, whip up some cornbread to serve on the side.
This slow cooker Turkey Fajita Soup will warm you up from the inside out and what better way to start a new year than that!
How do you look back on the old year? Do you like to reflect on things or move forward?
What New Year’s resolutions do you have for 2016? Do you have any?
Slow Cooker Turkey Fajita Soup
An easy and delicious one-pot meal that's perfect for the cold winter nights.Prep time: 10 minutes
Cook time: 4 to 6 hours
Total time: 5 to 7 hours
Yield: 4 to 6
- 1 lb. turkey meat, boneless, skinless breast or strips
- 1 Family Size can (22.6 ounces) condensed cream of chicken soup
- 1 cup fresh salsa
- 12 ounces (1 package) frozen corn
- 1-15 ounce can black beans, drained and rinsed
- 1-16 ounce can red kidney beans, drained and rinsed
- 2 cups vegetable or chicken broth
- 1-14.5 ounce can diced organic tomatoes
- 1-7 ounce can diced green chiles
- 1 green pepper, seeded and diced
- 1/2 jalapeno, seeded and diced
- 1 Tablespoon fresh cilantro, chopped
- 1/4 teaspoon oregano
- 1 teaspoon ground cumin
- 1 cup cheddar cheese, shredded (for topping)
- Salt & Pepper, to taste
- 1 Tablespoon olive oil
- Add 1 Tablespoon olive oil into slow cooker and using a paper towel, wipe inside of slow cooker, bottom and sides.
- Place turkey on bottom of slow cooker. Add remaining ingredients. Stir together.
- Cover and cook on Low setting for 4 to 6 hours.
- Remove turkey meat and shred using 2 forks. Add back into slow cooker, mixing together.
- Continue cooking on Low setting for another 30 to 45 minutes, covered.
- Serve in individual bowls topped with sour cream, cheddar cheese, diced avocado, salsa, diced jalapenos, and tortilla chips or cornbread.
Inspired by ~ Alyssa at The Recipe Critic.
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