Slow Cooker Taco Soup
- 6 Servings
- 30 mins Prep Time
- 8 hrs 45 mins Total Time
Ingredients
- 1 lb 93% Ground Turkey
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 teaspoons coarse kosher salt, divided
- 2 cups chicken broth
- 1 15 ounce can fire roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can whole corn kernels, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro (optional)
- 4 ounces cream cheese (optional)
- Optional toppings: tortilla strips and shredded cheese
-
Step 1
Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and sauté for 5 minutes until softened. -
Step 2
Add ground turkey and 1 teaspoon salt. Mix together and break up the meat using a spatula. Cook for 8-10 minutes, until the meat has browned and fully cooked through. -
Step 3
Transfer cooked ground turkey and onions to a large slow cooker. Add chicken broth, diced tomatoes, black beans, pinto beans, corn, the remaining 1 tablespoon salt, chili powder, ground cumin, smoked paprika and dried oregano. -
Step 4
Mix together until fully combined. Cover and cook on low for 6-8 hours. The longer it cooks, the thicker and more concentrated the flavor of the broth will be. -
Step 5
Mix in lime juice, cilantro (if desired) and cream cheese (if you want the soup a little creamy). -
Step 6
Serve and top with tortilla strips and shredded cheese.
Made with:
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