Jerk turkey slow cooker soup
0
Points®
Total time: 7 hr 20 min • Prep: 20 min • Cook: 7 hr • Serves: 6 • Difficulty: Easy
This well-seasoned, slow-cooked soup is a meal in a bowl. Serve with crusty whole-wheat bread for dunking. Scotch bonnet, one of the hottest chiles available, is often used in jerk dishes. If you're up to the flavor challenge, try adding one to this dish but you may want to substitute plain, diced tomatoes for the ones with chilies to tame some of the heat. Lean turkey breast benefits from time in the moist heat of the slow cooker, submerged in a spiced liquid that infuses the meat with flavor. Adding minced cilantro and a squeeze of lime at the end provides a bright, fresh finish.
Ingredients
Ground allspice
¼ tsp
Cayenne pepper
¼ tsp
Ground ginger
½ tsp
Garlic salt
½ tsp
Black pepper
½ tsp, divided
Uncooked boneless skinless turkey breast
1 pound(s), cut in 1-inch chunks
Garlic
1 clove(s), minced
Onion
1 medium, chopped
Canned diced tomatoes
14½ oz, fire-roasted with green chilies, undrained
Canned black beans
15 oz, drained and rinsed
Chicken broth
2 cup(s)
Table salt
½ tsp
Fresh lime juice
½ Tbsp, (1 Tbsp)
Cilantro
2 Tbsp, fresh, minced
Instructions
1
In a medium bowl, combine allspice, cayenne, ginger, garlic salt, and 1/4 teaspoon black pepper. Add turkey and toss to coat; set aside for 15 minutes.
2
Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt, and remaining 1/4 teaspoon pepper; stir. Cover and cook on low setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving.
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