Use up leftover turkey (or chicken) in this easy, creamy Mexican style hearty soup.
Heat skillet over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes.
Transfer sauteed veggies to slow cooker and add in stock, beans, corn, seasonings, turkey, and tomatoes.
Cook on high 4 hours or low 6 hours.
Add in cream cheese and cook on low for 30 minutes. Stir well after 30 minutes. Serve with desired toppings.
Heat large stock pan over medium heat and heat 1/2 tablespoon oil in pan. Add in onion and green pepper and saute for 5 minutes.
Bring soup to a boil. Reduce heat and simmer for 20 minutes.
Once veggies are softened, add in chicken stock, beans, corn, turkey, spices and tomatoes.
Stir in cream cheese and heat through. Serve with desired toppings.
Heat Instant Pot to saute. Add in oil, onions, and peppers and allow veggies to softened, 3-5 minutes.
Add in stock, tomatoes, beans, corn, seasonings, and turkey and seal instant pot.
Cook on high pressure for 5 minutes.
Allow pressure to release naturally.
Once pressure releases, remove lid and add in cream cheese. Place lid back on pressure cooker for 5 minutes (just to heat through). Stir well and serve.