Hearty Slow Cooker Taco Soup
This hearty slow cooker taco soup uses ground turkey for a lighter, cozy dinner. It has bold taco flavor, ranch seasoning, beans, corn, and simple slow cooker comfort. For more recipes like this, see my soup recipe page.
You know those dinners that feel cozy but don’t make you feel like you overdid it? That’s exactly why I love this Hearty Slow Cooker Taco Soup with ground turkey. It has that bold, comforting taco flavor, but using turkey keeps it lighter than the usual beef version.
This ground turkey soup is the kind of meal I’d make on a busy day when I still want something homemade. You just brown the turkey, add the beans, tomatoes, corn, seasoning, and let the slow cooker handle the rest. By dinner time, it tastes like you worked way harder than you actually did.
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It also reminds me a little of Paula Deen taco soup, but with a lighter twist. I still love that rich, hearty soup style, but this version feels a bit fresher and easier for everyday meals. Plus, when you make turkey taco soup with ranch, you get that creamy, tangy flavor that makes every spoonful more fun.
If you’ve been looking for a simple taco soup recipe with ranch, this one is such a good place to start. It’s warm, filling, easy to top with cheese or chips, and perfect for leftovers the next day. Honestly, it’s the kind of soup I’d tell a friend to make once and keep in their regular dinner rotation.
Hearty Slow Cooker Taco Soup
QUICK TIP: Take a potato masher and grind the cooked meat to reduce the size of the chunks and to make it more like minced taco meat.
Hearty Slow Cooker Taco Soup
Ingredients
- 1 pound ground turkey
- 1 medium diced onion
- 1 15 ½ oz can of Pinto beans
- 1 15 ½ oz can of black beans
- 1 15 ½ oz can of kidney beans
- 1 15 ¼ oz can of whole kernel corn
- 1 14 ½ oz can of Mexican-style stewed tomatoes
- 1 14 ½ oz can of diced tomatoes
- 1 14 ½ oz can of Rotel tomatoes with lime chiles
- 1 4 ½ oz cans of diced green chiles
- 1 1 ¼ oz package taco seasoning mix
- 1 oz package of Hidden Valley Ranch salad dressing mix
- Corn chips, for serving
- For garnish: sour cream, grated cheese, chopped green onions, (optional) black olives, jalapenos.
Instructions
- Brown the ground turkey and onions in a large skillet; drain the excess fat.
- **Quick tip: Take a potato masher and grind the meat while cooking to reduce size of the meat chunks and to make it more like minced taco meat.**
- Transfer the browned turkey and onions to a large slow cooker or a stockpot.
- Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.
- Add a can of water so the soup is not dry, it will reduce down some while cooking.
- Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for 45 minutes to 1 hour in a stock pot on the stove.
- To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives, and jalapenos.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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