I miiiiiight have eaten soup for like 95% of my meals last week. I eat soup for lunch all year ’round, but as soon as there’s any slight autumn chill in the air, soup becomes my dinner, too. I sometimes even have tiny little cups of soup for a mid-afternoon snack. The options truly are endless. Just about any flavors you can dream up, can be used to create a soup. Personally, I like to load my soups up with garnishes, which really go a long way toward making soup feel like dinner as opposed to “just soup.”
This Slow Cooker Tandoori Turkey Soup is a new favorite around here. It has huge flavors, but is such a cinch to make – let your slow cooker do all the work. Start with a package of JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins in the slow cooker, along with some vegetables and Indian-inspired spices. Add a bit of turkey stock, coconut milk and canned tomatoes, then just put a lid on it and forget it.
When it’s dinner time, shred the tender turkey with a fork, and you’re ready to go. Serve each bowl garnished with yogurt, cilantro, a lime wedge, naan bread and (optional but encouraged) yellow rice. Go ahead and prep the rice in advance so you can get dinner on the table in a hurry. Enjoy!
Home Chef Tip: I used "fully leaded" turkey stock for this recipe. If you choose a lower-sodium stock or broth, please taste the soup and season with extra salt if necessary before serving.
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.