Gary is a simple man, so it makes sense that he is a soup kinda guy. I like soups too, because they’re easy and they warm up well (I’ll admit, I am not much for ‘left-overs’. This is a crime in his eyes, so I am actively working on changing my ‘ways’; no judgement, please). As we started learning to cook wild game, it made sense to start with some of our favorite tried-and-true recipes and experiment with our recent harvests. King Ranch Chicken Soup in the slow cooker has been our favorite for years, and yes the flavor is incredible but if you were to ask Gary why this soup is his favorite, he’d tell you “any soup you can eat with chips is the best.” So here you have it, our new favorite soup created by inspiration from Serene @ House of Yumm. It’s probably obvious from the title, but we used wild turkey from our recent turkey hunt as the star of the show. It was a hit!
Cook Time: 4.5 hours
Serves: 6 Hungry Human Beings
Ingredients
- 8 Tbsp. butter
- 1 Tbsp. garlic (minced)
- 1/2 cup flour (you can substitute with my favorite gluten free option)
- 4 cups low sodium chicken broth
- 4 tsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 1.5 lb. wild turkey breast (skinless)
- 1 (10 oz.) can of diced tomatoes with green chiles (Rotel)
- 1 minced jalapeño (seeds removed)
- 2 cups shredded mild cheddar cheese, or Mexican blend cheese
- Fritos scoops for serving
- Chopped cilantro for serving
Directions
One thing that frustrates me about recipes is when directions aren’t detailed enough. I am a beginner cook, so simplicity is important to me, but I also need it spelled out and sometimes even drawn with crayons – haha! As you are reading my directions, just know that I realize you are probably more competent than me in the cooking arena; this is just the way I know how to share information!!
Sauce Prep:
- In a medium saucepan, turn temperature to medium-low heat and melt 8 tablespoons of butter. Add 1 tablespoon of garlic and sauté’. Then stir in ½ cup of flour and whisk until blended.
- Slowly add in 4 cups of low sodium chicken broth while whisking. Increase heat to simmer and whisk continuously for a couple minutes. Do this until the sauce is thickened and smooth.
- Remove saucepan from heat and add in 4 teaspoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of garlic powder, 1 teaspoon of salt and 1 teaspoon of black pepper. Stir until everything is blended in well and set the sauce aside.
Wild Turkey Slow Cooker Prep:
- Place wild turkey breasts in a large slow cooker.
- Add on top of wild turkey breasts 1 (10oz) can of diced tomatoes with green chiles (I use a can of medium rotel). Add minced jalapeño as well.
- Pour the sauce you prepared over top of everything in the slow cooker. Add slow cooker lid and cook on low for about 4.5 hours, or ultimately until the wild turkey breasts are tender and cooked.
- After 4.5 hours in the slow cooker, transfer the wild turkey breasts onto a cutting board.
Cut the wild turkey breasts into chucks and start pulling the meat apart. Add back into the slow cooker along with 2 cups of shredded cheddar cheese. Stir everything well and cook for an additional 15 minutes.
Serve in a bowl with fresh cilantro and extra cheese on top, and if desired enjoy with fritos scoops.
There you have it! This soup is hearty and seriously packed with flavor, so I recommend to have your sweatpants or comfy pants on. Enjoy!
Thanks again Serene! Your recipe has been one of our favorites in our household. We were super excited to incorporate our hard earned harvests within this dish, and it ultimately lived up to the original!
*Please note that this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.