Slow Cooker Turkey Taco Soup

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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Slow Cooker Turkey Taco Soup is a cozy, filling soup recipe perfect for the cold weather to come! Throw some ground turkey, beans, chicken broth, and a few more ingredients into your slow cooker, and you’ll have a warm, hearty meal come dinnertime.

A Cozy Soup Recipe Perfect for Fall

It’s still summer, but that doesn’t mean you can’t be building your list of hearty and healthy soup recipes for Fall. This Slow Cooker Turkey Taco Soup should definitely be on that list. It’s packed full of flavor, it’s a huge timesaver, and it’s so simple!

After 20 minutes of prep, practically all you have to do is mix the ingredients into the slow cooker and wait for the soup to be done. The most work you will have to do is browning the ground meat!

If your day is looking pretty busy and you’re worried about getting dinner to the table on time, this turkey soup is a great recipe to fall back on because your slow cooker (or Instant Pot!) will do the work. And just like your regular Taco Tuesdays, everybody can pile on their preferred toppings at the end!

Looking for more slow cooker soup recipes? Try this Slow Cooker Chicken Tortilla Soup!

Small bowls filled with soup ingredients.

Recipe Ingredients

Ready to try this incredible taco soup? Round up the following ingredients:

  • Olive Oil
  • Onion
  • Garlic
  • Ground Turkey: you can use chicken or beef, too.
  • Chicken Broth
  • White Beans: use something like great northern or cannellini beans.
  • Frozen Corn
  • Hot Sauce
  • Spices: Cumin, Cayenne Pepper Seasoned Salt, Chili Powder and Black Pepper  
  • Salsa Verde
  • Diced Tomatoes: or Rotel if you want more kick!
  • Cornstarch
Pouring broth into slow cooker filled with other soup ingredients.

How to Make Slow Cooker Turkey Taco Soup

Prep: 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 1 minute. Transfer meat mixture to slow cooker.

Cook: 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.

Slow cooker full of turkey taco soup topped with cilantro.

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.

Store: You can keep it warm for hours in the slow cooker or store any leftovers in an airtight container in the fridge.

Ladle full of turkey taco soup over the slow cooker.

Tips for Success with this Easy Taco Soup

Read through these tips for some extra help with putting together this soup:

  • Ground Turkey Tips: you can use extra lean ground turkey instead, or you can substitute it with ground chicken or beef.
  • Meal Prep: this recipe is easily made a couple days ahead of time, and then all you have to do is reheat it for dinner! 
  • Vegetarian Soup: for a vegetarian meal, omit the meat and use vegetable broth instead of chicken broth. 

Serving Suggestions & Topping Ideas

This taco soup is delicious with a slice of jalapeño cheddar cornbread or buttery beer bread. Wondering what toppings to use? I’ve got you covered:

  • Tortilla Chips
  • Shredded Cheese
  • Avocado
  • Sour Cream or Greek Yogurt
  • Pico de Gallo: Or a mixture of cilantro, jalapeños, tomato and onion.
  • Lime
Bowl of turkey taco soup with cheese on top, and a spoon in it.

How to Store and Reheat Leftovers

Store this soup in an airtight container in the fridge, and it will stay good for 4-5 days. To thaw the soup, heat it on low in a covered pot on the stovetop, stirring occasionally until it reaches the desired temperature.

Can I Freeze this Soup?

Yes, after the soup has cooled you can freeze it for around 2-4 months in an airtight container to prevent freezer burn. 

2 bowls of turkey taco soup next to 3 spoons and 2 avocado slices.

Looking for more easy Crockpot dinners?

Bowl of turkey taco soup with cheese on top, and a spoon in it.
4.5 from 6 votes
Print Pin Recipe
Yield: 8 servings

Slow Cooker Turkey Taco Soup

Slow Cooker Turkey Taco Soup is a cozy, filling soup recipe for the cold weather to come!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 large cloves garlic, minced
  • 2 lbs ground turkey, chicken or beef
  • 5 cups chicken broth
  • 2 15.5 oz cans white beans, drained and rinsed (like great northern or cannellini)
  • 2 cups frozen corn
  • 3 tablespoons hot sauce
  • 3 tablespoons chili powder
  • 1 ½ tablespoons seasoned salt
  • 1 tablespoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper, optional
  • 1 cup salsa verde
  • 1 can 14.5 oz diced tomatoes, do not drain
  • 2 tablespoons cornstarch

Optional Toppings:

  • shredded cheese
  • sour cream
  • cilantro
  • avocado

Instructions 

  • 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.
    Browned ground turkey in a skillet next to a bowl of white beans
  • 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.
  • 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.
  • You can keep it warm for hours in the slow cooker or store any leftovers in an airtight container in the fridge.

Nutrition

Serving: 1, Calories: 368kcal, Carbohydrates: 22g, Protein: 36g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 121mg, Sodium: 864mg, Fiber: 4g, Sugar: 5g

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Was delicious. Since I used Rotel diced
Tomatoes I cut back on Cayenne pepper and chili powder. Good thing was pretty spicy. Crumbled tortilla’s and cheese on top.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.