Categories: Soup
Ingredients
- Cooking spray
- 2 lbs. ground turkey
- 2 1/2 tsp kosher salt
- 1 tsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2- 15 oz. cans Great Northern beans, rinsed and drained
- 15 oz. can unsweetened pumpkin puree
- 2- 4 oz. cans chopped mild green chiles
- 1 1/2 tbsp. ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 2 bay leaves
Directions
-
Heat a large nonstick skillet over high heat. Coat with cooking spray and add the ground turkey and 1 tsp of the salt and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes. Transfer to a slow cooker.
-
Add the oil to the skillet, reduce the heat to medium, and add the onion and garlic. Cook, stirring, until the onion is translucent, 3-4 minutes. Transfer to the slow cook.
-
To the slow cook, add the broth, beans, pumpkin, green chiles, cumin, chili powder, oregano, bay leaves, and the remaining 1 1/2 tsp salt. Stir well. Cover and cook on LOW 8 hours.
-
Remove the bay leaves and adjust the seasoning to taste before serving.