Crock Pot Taco Soup
Crock pot taco soup is a warm, hearty and delicious lunch or dinner full of flavor. It’s also super quick and easy to put together!
Yield: 4 servings
Ingredients
- 1 lb. lean ground turkey
- 1 medium onion, chopped
- 1 (15 oz) can chili beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 2 (15 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 2 cups water
- 2 ½ tablespoons taco seasoning (or 1 1.25 oz packet)
Optional toppings:
- Shredded cheese, avocado, sour cream/Greek yogurt, sliced green onions, chopped fresh cilantro, hot sauce, etc.
Instructions
- Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until cooked through and no pink remains.
- Transfer the cooked ground turkey to the insert of a slow cooker. Add the remaining ingredients and stir well to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Serve soup hot with desired toppings and enjoy!
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Notes
Turkey: I use a 93% lean ground turkey for this taco pasta. Ground beef could be substituted, but you may need to drain off any excess grease after you’ve cooked it in the skillet.
Beans: I like the combo of chili beans and black beans in this recipe, but you could use all of one or the other. You could also swap in pinto beans for the black beans if you’d like.
Corn: You can use a can of regular yellow or white corn. Or substitute a can of Mexican. You can also use frozen corn - a heaping cup or so - if that’s what you have on hand.
Tomatoes: Regular diced tomatoes work great here. Fire roasted diced tomatoes can be used to give the soup some extra oomph. Petite diced tomatoes would be fine to use, too.
Taco seasoning: I use and prefer homemade taco seasoning, but it’s fine to substitute store-bought if you prefer.
Spicy: If you want a spicy taco soup, feel free to add a jalapeño pepper to sauté along with the other peppers. You could also stir in some cayenne pepper or red pepper flakes for some heat. And/or serve this with hot sauce.
Cheese: Regular cheddar cheese is great or Monterey Jack cheese, pepper Jack cheese or a Mexican blend cheese would all be delicious, too.
Leftovers/storage: Once cooled, transfer the leftover taco soup to a covered container and store in the refrigerator for up to 5 days. Reheat in a pot on the stove until warmed through. You can also freeze the leftovers. Let cool, then pack it in a freezer-safe container or ziplock bag, label and date it. Freeze for up to 3-4 months. Let thaw in the refrigerator overnight, then reheat.
Video
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 31g | Protein: 39g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 118mg | Sodium: 923mg | Fiber: 8g | Sugar: 8g
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