Hearty Slow Cooker Taco Soup
A leaner, healthier version of this new family staple.
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
You can serve this as a topping for nachos, or scoop the soup up with tortilla chips!
Nutrition
Calories: 225kcal
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