Slow Cooker Taco Soup
- YIELDS
- 8 cups
- COOK TIME
- 6 Hr
Ladle up some "souper" servings of this Slow Cooker Taco Soup to enjoy all of your favorite Tex-Mex flavors in a bowl! This easy soup recipe, full of spices, cooks low and slow, so you know it's going to have lots of taste!
What You'll Need
- 1 tablespoon canola oil
- 1 pound lean ground turkey
- 1 cup chopped onion
- Salt to taste
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup frozen corn
- 1 (15-1/2-ounce) can black beans, rinsed and drained
- 1 (4.5-ounce) can diced green chilies
- 2 (14-1/2-ounce) cans no-salt-added diced tomatoes
- 1 cup fat-free, reduced sodium chicken broth
What to Do
- In a large skillet over medium-high heat, heat oil until hot. Add turkey and onion and cook 5 to 7 minutes, or until turkey is no longer pink, stirring occasionally. Place mixture in slow cooker, then add remaining ingredients; stir to combine.
- Cook on LOW 6 to 7 hours.
Notes
- If your diet allows, you can try topping each serving of this taco soup with a dollop of reduced-fat sour cream and chopped cilantro. Yum!
- Need your soup in a hurry? Cook on HIGH 3 hours.