Slow Cooker
Southwestern Turkey and Zucchini Soup
Hot Cornbread with Cilantro Butter
Ingredients
- 1 (20-oz) pkg ground turkey
- 2 zucchini, chopped
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups chopped onion
- 2 cups chopped carrot
- 2 cups chopped celery
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp ground ancho chile pepper (or use chili powder)
- ½ tsp salt
- ½ tsp pepper
- ½ cup chopped fresh cilantro
Instructions
- Cook turkey in a nonstick skillet until meat crumbles and is no longer pink; drain.
- Combine turkey and all remaining ingredients except cilantro in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 6 to 8 hours. Stir in cilantro just before serving.
Side Dish Ingredients
- 1 (11.5-oz) pkg cornbread mix
- ¼ cup butter, softened
- 1 Tbsp chopped fresh cilantro
- ½ tsp ground cumin
Side Dish Instructions
- Bake cornbread according to package directions.
- Stir together butter, cilantro, and cumin; serve with cornbread.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
