Slow Cooker Taco Soup

Just made this soup today, and it was super easy (and it turned out great!).  I’ve just got a few suggestions:

  • As with any soup made in a slow cooker, it’s extremely hot when served.  I’d highly recommend letting it sit out a while after it’s done cooking to let it cool down to a bearable temperature.  This seems like a good winter recipe.
  • The recipe below doesn’t really provide any suggestions of what to serve with it – I’d recommend just your standard crackers and/or tortilla chips.  If you serve the soup thicker, it may also be good to top it with sour cream and cheese.

1 pound ground turkey
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix

(1) In a medium skillet, cook the ground turkey until browned over medium heat. Drain, and set aside.
(2) Place the ground turkey, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.


Note that this picture seems to give the impression that the soup is very watery, but I can assure you it’s not!

Original source –

Leave a Reply

Your email address will not be published. Required fields are marked *