Breast from a wild turkey
32 oz chicken broth (or enough to almost cover)
1 large can (28 oz) diced tomatoes (fire roasted or Rotel tomatoes to add an extra “zing”)
1 large can (29 oz) green chili enchilada sauce
1 4 oz can chopped green chilies
2 ½ tablespoons cumin
1 tablespoon chili powder (or to taste)
2 cloves finely diced garlic
2 teaspoons onion powder
1 medium onion and 1 medium green pepper chopped (can substitute a bag of frozen pepper/onion mix)
1 bag of frozen mixed vegetables (or 1 can corn, 1 can lima beans or green peas, 1 can green beans)
Cayenne or red pepper to taste
Cook for 6 to 8 hours on low in Crockpot.
For a little more southwestern flavor before serving add 1/4 cup lime juice and 1/2 cup chopped cilantro (cilantro is optional – some folks don’t care for it).
Serve with shredded Colby-Jack cheese and traditional taco or burrito toppings of shredded lettuce, fresh chopped tomatoes, onions, refried beans, salsa, tortillas and/or tortilla chips.
Note: One full turkey breast makes A LOT of food. We have it for several meals and also freeze portion sizes of it to have on hand for a quick future meal.