Taco soup anyone? How about cooked in a slow cooker? If you like tacos then you will like this Slow Cooker Taco Soup recipe and best part it’s really easy to make.
It’s hearty enough to warm you up on those cold evenings (or weekend afternoons!). You can top off each serving with cheese and sour cream dig in.
We are getting into those chilly nights and this is one of those perfect meals that doesn’t take a lot of effort to prepare and cook.
You can spice it up to your own liking, hot or mild. We put jalapenos in ours for a bit of an extra bite.
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- 1 lb ground turkey extra lean
- 3 15 oz cans tomato sauce
- 2 15 oz cans red kidney drained & rinsed
- 2 cups corn frozen is OK
- 4 cups water
- 2 tbsp onion powder
- 2 tbsp taco seasoning all natural
- Non-fat greek yogurt cheese, cilantro and green onions, for garnish
- Organic tortilla chips for garnish
- Preheat large non-stick skillet on medium – high heat and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces.
- Transfer turkey to a large slow cooker along with tomato sauce, beans, corn, water, onion powder, taco seasoning and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours. Garnish with desired toppings and serve hot.
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Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at: ifoodreal