For garnish: sour creamgrated cheese, chopped green onions, (optional) black olives, jalapenos.
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 chunks and to make 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.
I like to drain my beans and corn to reduce sodium. If you want a little more flavor do not drain can vegtables.
Add a can of water so the soup is not dry, it will reduce some.
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.
You can serve as nachos, over tortilla chips or as a soup!
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