Slow Cooker Tandoori Turkey Soup
I miiiiiight have eaten crockpot soups 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.
For this crock pot turkey soup, 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!
Slow Cooker Tandoori Turkey Soup
Ingredients
For the Slow Cooker Tandoori Turkey Soup:
- 1 package (20 ounces) Jennie-O Extra Lean Boneless Turkey Breast Tenderloins
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 1/2 medium yellow onion, chopped
- 2 tablespoons unsalted butter
- 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1 can (14.5 ounces) petite diced tomatoes (NOT drained)
- 1 quart (4 cups) turkey stock
- 1/2 cup light coconut milk
For Serving:
- Cilantro
- Lime wedges
- Naan bread
- Plain yogurt
- Prepared yellow rice
Instructions
- In slow cooker, stir together turkey, garlic, celery, carrots, onion, butter, ginger, garam masala, coriander, salt, paprika, turmeric and cayenne. Add tomatoes, stock and coconut milk and stir until well combined. Cover and cook on high 4 hours or on low 8 hours.
- Remove turkey from slow cooker with slotted spoon; transfer to cutting board and coarsely shred. Transfer shredded turkey back to slow cooker and stir until well combined.
- Divide soup between 6 bowls and serve with cilantro, lime wedges, naan bread, yogurt and rice.
Notes
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.
MORE GREAT SLOW COOKER RECIPES:
- Slow Cooker Chicken Parmesan Soup – the #1 most popular recipe on Foxes Love Lemons.
- Slow Cooker Chicken Apple Cider Chili – bookmark this for fall!
- Slow Cooker Barley Risotto – a great side dish or entree.
- Slow Cooker Chicken Burrito Bowls – better than takeout!
- Slow Cooker Lentil & Sausage Soup – I legit make this one all the time.
- Crockpot Taco Soup – make a batch and freeze some for another meal!
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.
I just wanted to stop and say “Thank you!” I first tried this recipe a couple of years ago and we loved it so much that it’s become a part of our regular rotation. It’s a cinch to pull together and the flavors are wonderful! It freezes well, too. We’ve even substituted chicken breasts when we didn’t have turkey on hand and it was still delicious.
For anyone who enjoys Indian-themed spices, I suggest trying this out!
I am so glad to hear that, Annie! This is one of my favorites, too!
I usually make my own cauliflower rice because I got a good technique from the Wholesome Yum blog. I did, however, buy some sort of riced fresh cauliflower for a recipe I made this week. Haven’t tried frozen yet (and I’m not sure my store carries it). Cauliflower rice is nice because you can do all sorts of things with it. Both All Day I Dream About Food and Wholesome Yum have recipes for mashed cauliflower. Both come up with pretty good recipes, although i like the former better than the latter.
Made this for dinner tonight, and we both very much enjoyed it. When I was putting it together I discovered that I had forgotten to buy the tomatoes, so I used what I had – which had green chiles in it. So there was a little heat to the soup (chiles just get hotter the longer they are heated), but apart from that it was wonderful. Hopefully next time I’ll do a better job with my shopping list. I served it over cauliflower rice, since I’m trying to eat as low carb as possible. I’m not much of a soup eater, but this is a keeper recipe. Also appreciated that the cooking aroma was mild, so it never got outside the kitchen.
I’m so glad you liked this recipe, Susan! I mean, green chiles, all the better! Do you make cauliflower rice or buy it frozen? I’ve been experimenting with some frozen mashed and riced cauliflower lately, just as a side dish.