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!
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
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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.
- 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.
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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