Slow Cooker Taco Turkey Soup Recipes

TURKEY TACO SOUP RECIPE

Steps:

• Brown the ground turkey and onions in a large skillet; drain the excess fat.
• **Quick tip: Take a potato masher and grind the meat while cooking to reduce size of chunks and to make more like minced taco meat.**
• Transfer the browned turkey and onions to a large slow cooker or a stockpot.
• Add all the beans, corn, all tomatoes, green chiles, taco seasoning, and ranch dressing mix.
• I like to drain my beans and corn to reduce sodium. If you want a little more flavor do not drain can vegtables.
• Add a can of water so the soup is not dry, it will reduce some.
• Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for 45 minutes to 1 hour in a stock pot on the stove.
• To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos.

TURKEY TACO SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion, ground turkey, spices, salt and pepper. Using a wooden spoon break up the turkey into crumbles. Brown the turkey and onion until the turkey is no longer pink.
• Add the corn, beans, green chiles, fire roasted tomatoes and chicken broth to the pot. Stir everything together and bring it to a boil. Once boiling, cover the soup with a lid and turn the heat down to medium-low. Let the soup simmer for 30 minutes.
• Taste the soup and adjust the seasoning as needed. Squeeze in the lime juice and serve topped with shredded cheese, cilantro, diced avocado, green onions and plain Greek yogurt or sour cream.

SLOW COOKER TACO SOUP

Steps:

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

SLOW COOKER CHEESY TURKEY TACO SOUP

Steps:

• Rub the turkey breast tenderloin with the taco seasoning.
• Place in a large slow cooker with the onion and bell pepper.
• Add the diced tomatoes with green chilies, chicken broth and cream cheese to the slow cooker.
• Cover and cook on low for 6-8 hours, or on high 3-4 hours.
• Shred the turkey, either by removing it from the slow cooker first, or simply shredding it in the slow cooker.
• Add the shredded turkey back to the slow cooker with the cheddar cheese.
• Stir to combine.
• Allow the cheddar cheese to melt in for 5-10 minutes.
• Top with the optional toppings of your choice such as tortilla strips and fresh cilantro.

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

SLOW COOKER TURKEY TACO SOUP

Steps:

• 1. In a large skillet over medium high heat, add olive oil, ground turkey and onion. Brown turkey until meat is no longer pink and onion is translucent. Add garlic and sauté for minute. Transfer meat mixture to slow cooker. 2. Add all remaining ingredients (except corn starch) to your slow cooker. Stir to combine. Set the heat to high for 3-4 hours or low for 6-8 hours. 3. Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of broth from the slow cooker into the cornstarch and stir. Continue adding broth 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup. Allow soup to rest for 10 minutes and then serve warm. 4. You can keep it warm for hours in the slow cooker or store any leftovers in an airtight container in the fridge.

SLOW COOKER TACO TURKEY SOUP

Steps:

• Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
• Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

TURKEY TACO SOUP

Steps:

• In a large slow-cooker, combine all ingredients except heavy cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove turkey, shred it, and return to pot. Stir in heavy cream.
• Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

CROCK POT TACO RICE SOUP RECIPE

Steps:

• Place all the ingredients except for the rice in a crock pot.
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
• Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
• Serve with your favorite toppings and enjoy!