MI Coop Kitchen

Santa Fe Turkey Stew

Recipe by
Presque Isle Electric & Gas Co-op  
9 hours
Prep: 30-45 minutes | Cook: 8 hours | Servings: 1-1/2 to 2 cups

Ingredients

  • 1  16-ounce can pinto beans
  • 2  16-ounce cans navy beans
  • 2  16-ounce cans black beans
  • 1  16-ounce can kidney beans
  • 3 pounds cooked turkey, cubed  (ham could be substituted)
  • 2-3   6-ounce packages frozen shoepeg corn
  • 28-ounce can diced tomatoes
  • 1 cup onion, diced
  • 4-5 stalks celery, diced
  • 3 1-ounce packages ranch salad dressing mix
  • 1   1/4 ounce package taco seasoning mix
  • 3  14 1/2- ounce cans chicken broth
  • salt and pepper to taste

Directions

  1. Drain and rinse all beans; combine with remaining ingredients except broth in a 6-1/2 quart slow cooker.  Mix thoroughly.
  2. Add enough broth to cover ingredients.
  3. Cover and cook on low setting for 8 hours or on high setting for 4 hours.
  4. Serves 10-12
  5. NOTE:  One more can each of pinto and kidney beans can be used if your cooker is large enough.
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