Do we have any taco lovers in the house? This Tex-Mex inspired Slow Cooker Taco Soup is one of my favorite comforting recipes. The soup is so hearty and flavorful, and the turkey becomes super tender over the three to six hours of cook time. Let it cook all day, and don’t worry about having leftovers — this soup is one of those meals that gets better and better as the flavors develop.
When it comes to healthy eating, your slow cooker is one of the best tools you’ve got. You may be underusing it in your kitchen! Slow cooking is one of the healthiest ways to cook meat because it brings out flavors and tenderizes the meat. It won’t matter what type of cut you throw in; even the less expensive ones turn out great!
Warm Up on a Cold Night with Slow Cooker Taco Soup
When the season starts to turn, the temperature drops and children head back to school. That also means the familiar wave of September colds and flu begin to hit. Hot soup is the perfect antidote to getting sick. This soup is high in both fiber and protein, and it also has tomatoes as its base. Tomatoes are the major vegetable — sorry, fruit — source of lycopene, the antioxidant linked to improving heart health and reducing the risk of heart disease and cancer.
This soup will last up to a week in the fridge, so make a big batch for the week to feed the whole family. You can also gift a few portions to any friends hit by the September sniffles. This soup can also be frozen for up to three months. Reheat it on a low heat for a quick lunch whenever you’re feeling low energy or if you feel a cold coming on.
Making Your Own Seasoning
This Slow Cooker Taco Soup has an incredible flavor palette of spices: chili powder, red pepper flakes, oregano, paprika, and cumin. These spices all benefit your health in various ways, including red blood cell formation and increased cognitive function.
We decided to create our own taco seasoning that has no added sodium, preservatives, or coloring. Adding a homemade seasoning—like our SkinnyMs. Taco Seasoning—instead of a packaged one makes a world of difference in this vibrant soup.
A Hot Bowl of Soup Keeps You Warm and Full
With all the protein in the nutty black beans and kidney beans, this soup is actually pretty filling. However, if you want to bulk it up to feed a family, you could serve this Slow Cooker Taco Soup with brown rice. Another nice idea is to spoon second-day leftovers of this soup over a baked sweet potato. Alternatively, if you want to fill the house with all the heavenly smells of freshly made tortillas, try out our surprisingly quick homemade Whole Grain Tortillas.
Top the soup with your favorite taco toppings, like cheddar cheese, cilantro, or avocado. I love serving this soup with crushed tortilla chips to add some crunch; it’s like creating tasty tortilla croutons that really completes the “taco” part of this soup. Add a healthy dollop of sour cream or Greek yogurt and finish it with a spritz of lime. Yum!
Slow Cooker Taco Soup
- 1 pound ground turkey cooked and broken up into small pieces
- 1 cup yellow onion chopped
- 1 jalapeno seeds and stem removed, minced
- 2 1/2 cups chicken broth
- 15 ounces canned diced tomatoes (try fire roasted tomatoes for extra flavor!)
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned can kidney beans drained and rinsed
- 1 cup corn kernels frozen, fresh, or canned
- 2 tablespoons Skinny Ms. Taco Seasoning
- Combine all ingredients in a slow cooker. Cook on low for 6 hours or on high for 3 hours. Once cooked, ladle into serving dishes.