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Slow Cooker Taco Soup

(1 Votes)
EDR Slow Cooker Taco Soup
8 cups
1-1/3 cups
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 teaspoons 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:
  1. 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.
  2. Cook on LOW 6 to 7 hours.
  • 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.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 195
  • Calories from Fat 58
  • Total Fat 6.4g 10 %
  • Saturated Fat 1.3g 7 %
  • Trans Fat 0.1g 0 %
  • Protein 16g 32 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 39mg 13 %
  • Sodium 261mg 11 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 5.1g 20 %
  • Sugars 5.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This hit the spot on a cool day! I used 1/2 teaspoon of salt but will try 3/4 next time. I made my portion size 2 cups and it was plenty for dinner.


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