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Slow Cooker Taco Soup

  • 6 Servings
  • 30 mins Prep Time
  • 8 hrs 45 mins Total Time


  • 1 lb 93% Ground Turkey
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons coarse kosher salt, divided
  • 2 cups chicken broth
  • 1 15 ounce can fire roasted diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can whole corn kernels, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 2 tablespoons lime juice (about the juice of 1 lime)
  • 1/4 cup chopped cilantro (optional)
  • 4 ounces cream cheese (optional)
  • Optional toppings: tortilla strips and shredded cheese
  • Step 1

    Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and sauté for 5 minutes until softened.
  • Step 2

    Add ground turkey and 1 teaspoon salt. Mix together and break up the meat using a spatula. Cook for 8-10 minutes, until the meat has browned and fully cooked through.
  • Step 3

    Transfer cooked ground turkey and onions to a large slow cooker. Add chicken broth, diced tomatoes, black beans, pinto beans, corn, the remaining 1 tablespoon salt, chili powder, ground cumin, smoked paprika and dried oregano.
  • Step 4

    Mix together until fully combined. Cover and cook on low for 6-8 hours. The longer it cooks, the thicker and more concentrated the flavor of the broth will be.
  • Step 5

    Mix in lime juice, cilantro (if desired) and cream cheese (if you want the soup a little creamy).
  • Step 6

    Serve and top with tortilla strips and shredded cheese.

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