Slow Cooker Taco Soup
An easy and comforting Slow Cooker Taco Soup perfect for busy weeknights! Made with beans, corn and the best Tex-Mex ingredients!
- Prep time
- 20 min
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon olive oil
- 1 large onion, (diced)
- 1 pound Honeysuckle White 93% Lean Ground Turkey
- 2 teaspoons 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
Instructions
- 1
Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and saute for 5 minutes until softened.
- 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.
- 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.
- 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.
- 5
Mix in lime juice, cilantro (if desired) and cream cheese (if you want the soup a little creamy).
- 6
Serve and top with tortilla strips and shredded cheese.