According to k2's Aunt Judy, it certainly is! So this is not an oven-baked dish, but when days get dark early and time seems so much shorter, a quick soup is sometimes the way to go...and soup is great comfort food.
We're going to feature a recipe "borrowed" from Judy. It's SO simple and tasty and has become a staple in our recipe locker.
Enchilada 6-Can Soup
19 oz. can Old El Paso Enchilda Sauce
16 oz. can black beans, undrained
16 oz. can whole kernel corn, undrained
16 oz. can diced tomatoes
12 oz. can Campbell's Tomato Soup
10 oz. can Ro-Tel Diced Tomatoes with Green Chilies
1 lbs. ground turkey
(this is the sexy rock can album cover pose)
Okay, pay close attention because this is where it gets tricky.
Open cans, empty into large pot.
Brown ground turkey and add to pot undrained.
Heat for at least 30 minutes over medium to medium-high heat.
Dish it out, serve it up with shredded cheese, a dollop of sour cream and tortilla chips (from experience, blue corn chips make a very tasty addition).
Open cans, empty into large pot.
Brown ground turkey and add to pot undrained.
Heat for at least 30 minutes over medium to medium-high heat.
Dish it out, serve it up with shredded cheese, a dollop of sour cream and tortilla chips (from experience, blue corn chips make a very tasty addition).
We believe good food doesn't necessarily have to take forever to make, it just needs to seem like you did. :)
Variations
* some people (k2) prefer to puree the diced tomatoes before adding in
* can use your favorite type of diced tomato, we used Hunt's Fire-Roasted
* you can add white corn, yellow corn or Mexican corn
* you can add Campbell's Tomato Bisque to give it a richer, thicker flavor
* substitute ground beef, pork, chicken or vegetarian Grilled Crumblers for the ground turkey
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