Jerk turkey slow cooker soup

Points

Total Time: 7 hr 20 min

Prep: 20 min

Cook: 7 hrs

Serves: 6

Easy

This well-seasoned, slow-cooked soup is a meal in a bowl. Serve with crusty whole-wheat bread for dunking. Scotch bonnet, one of the hottest chiles available, is often used in jerk dishes. If you're up to the flavor challenge, try adding one to this dish but you may want to substitute plain, diced tomatoes for the ones with chilies to tame some of the heat. Lean turkey breast benefits from time in the moist heat of the slow cooker, submerged in a spiced liquid that infuses the meat with flavor. Adding minced cilantro and a squeeze of lime at the end provides a bright, fresh finish.

Ingredients

¼ tsp ground allspice
¼ tsp cayenne pepper
½ tsp ground ginger
½ tsp garlic salt
½ tsp black pepper, divided
1 pound uncooked boneless skinless turkey breast, cut into 1-inch chunks
1 medium garlic clove, minced
1 medium uncooked onion, chopped
14½ oz canned diced tomatoes, fire-roasted with green chilies, undrained
15 oz canned black beans, drained and rinsed
2 cups canned chicken broth
½ tsp table salt
½ tbsp fresh lime juice, (1 tbsp)
2 tbsp cilantro, fresh, minced

Instructions

In a medium bowl, combine allspice, cayenne, ginger, garlic salt, and 1/4 teaspoon of black pepper. Add turkey and toss to coat; set aside for 15 minutes.
Place turkey in a 5-quart slow cooker; add any spices remaining in the bowl. Add garlic, onion, tomatoes, beans, broth, salt, and remaining 1/4 teaspoon of pepper; stir. Cover and cook on low setting for 6 to 7 hours. Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
Serving Size: Yields about 1 1/2 cups per serving.

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