Crock Pot Turkey Taco Soup
my own version from Paula Deen's Recipe, healthier and so much more flavor. You will never miss the beef in this one! This makes a lot so we often freeze half of it to eat at a later time"Made a non-crockpot version with leftover shredded turkey. Just tossed in a can of chicken broth and simmered for 30m. My super picky 2 year old ate it. I'm impressed!" - Hollywood_bones
Yield: 14 Servings Ready in 2 hours
favorite of 207 people 222 people want to try
|2 lbsground turkey|
|2 cupsonions; diced|
|28 oz.pinto beans|
|14 oz.red kidney beans|
|14 wholekernel corn; drained|
|14 oz.Mexican-style stewed tomatoes|
|15 oz.diced tomatoes|
|14 oz.tomatoes and green chilies|
|5 oz.green chilies; diced|
|1 packagetaco seasoning mix; plus 2 tsp|
|1 packageranch dressing mix; plus 2 tsp|
|2 tspchili powder|
|corn chips; for serving|
|sour cream; for garnish|
|grated cheese; for garnish|
|1 green onion; chopped, for garnish|
|1 jalapenos; sliced, for garnish|
Crock Pot Turkey Taco Soup Preparation
Brown the ground turkey and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes, taco seasoning and ranch dressing mix, water and chili powder.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips on top of each bowl of soup for a better crunch or if desired place corn chips in bottom of bowl and ladel soup on top
Top with sour cream, cheese, green onions and jalapeños.
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