Day After Thanksgiving Soup

Time needed
10 min preparation
+
4 hour cooking
Serving Size / Yield
8 servings
Ingredients
- two 14-oz. cans chicken broth
- two 15-oz. cans Mexican stewed tomatoes
- one 16-oz. pkg. frozen succotash, thawed
- 2 tsp. chili powder
- 1 tsp. dried cilantro
- 2 C. crushed tortilla chips, divided
- 2 1/2 C. cooked, chopped turkey
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Directions
In a large slow cooker, combine broth, tomatoes, succotash, chili powder, cilantro, 1/3 cup crushed tortilla chips, and turkey. Stir well. cover and cook on low for 3-5 hours. When ready to serve, sprinkle remaining chips over each serving.
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