Turkey Taco Soup

• 1- 1/2 pound Turkey Breast (see Note)
• 1/2 whole Yellow Onion, Diced
• 1 whole Green Pepper, Diced
• 16 ounces, weight Jar Corn And Black Bean Salsa
• 32 ounces, fluid Chicken Stock
• 1 can (15 Oz. Size) Sweet Corn, Drained
• 1 can (15 Oz. Size) Creamed Corn
• 1 package (1 1/2 Oz. Size) Taco Seasoning
• 2 teaspoons Cumin
• 1- 1/2 cup Heavy Cream

1. In a large slow cooker, combine all ingredients except heavy cream.
2. Cook on low heat for 6-8 hours.
3. Half an hour before serving, remove turkey, shred it, and return to pot.
4. Stir in heavy cream.
5. Serve with shredded cheddar cheese, tortilla strips and guacamole.
6. Enjoy!
7. Note: You can use leftover turkey breast for this recipe.
8. You can also substitute chicken breasts or rotisserie chicken.

turkey, yellow onion, green pepper, black bean salsa, chicken, sweet corn, cumin, heavy cream

Taken from tastykitchen.com/recipes/main-courses/turkey-taco-soup-3/ (may not work)