Crock Pot Turkey Taco Soup Recipe

This Crock Pot Turkey Taco Soup is a zesty and protein-packed recipe, which includes ground turkey and black beans. It’s a great low-calorie dinner option, ready in about 6 hours and 10 minutes.

Crock Pot Turkey Taco Soup Ingredients

• 1 lb lean ground turkey or 95% lean ground beef
• 28 oz canned crushed tomatoes
• 1/2 cup roasted green chile, chopped
• 1 cup corn kernels (fresh or frozen)
• 15 oz canned black beans, undrained
• 15 oz canned kidney beans, undrained
• 1/2 medium yellow onion, chopped
• 4 tbsp taco seasoning (e.g. McCormick brand with red lid)
• 1 cup water

How To Make Crock Pot Turkey Taco Soup

1. Brown the meat:
   In a skillet over medium heat, cook ground turkey (or beef), breaking it into small pieces until fully browned.
2. Add to slow cooker:
   Transfer the cooked meat to the crock pot.
3. Add remaining ingredients:
   Stir in crushed tomatoes, green chiles, corn, black beans, kidney beans, chopped onion, taco seasoning, and 1 cup of water.
4. Cook the soup:
   Cover and cook on low for 4–6 hours, stirring once or twice if possible.
5. Serve with toppings:
   Spoon into bowls and top with shredded cheese, avocado, sour cream, or tortilla strips as desired.

Recipe Tips

• Can I use frozen corn in this recipe?
  Yes, frozen corn works great and doesn’t need to be thawed before adding.
• How to make it spicier:
  Add diced jalapeños or hot sauce to taste, or use a spicier taco seasoning blend.
• Can I use different beans?
  Pinto beans or white beans are great substitutes if you don’t have black or kidney beans.
• What if my soup is too thick?
  Stir in a bit of broth or water until you reach your desired consistency.
• Can I meal prep this ahead of time?
  Yes! Brown the meat and prep the ingredients the night before, then dump everything in the crock pot in the morning.

What To Serve With Turkey Taco Soup

This taco soup is great on its own, but even better with some tasty extras:

• Crushed tortilla chips or strips
• Shredded cheddar or Mexican cheese blend
• Diced avocado
• Sour cream or Greek yogurt
• Fresh cilantro and lime wedges

How To Store Turkey Taco Soup

Refrigerate:
Store in airtight containers for up to 4 days.

Freeze:
Let cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight before reheating.

Turkey Taco Soup Nutrition Facts

• Calories: 260 kcal
• Carbohydrates: 36g
• Protein: 22g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 736mg
• Fiber: 9g
• Sugar: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup on the stovetop instead?
Yes, after browning the turkey, simmer everything in a large pot over low heat for 30–40 minutes.

Do I need to drain the beans?
No, use them undrained to help thicken and flavor the broth.

Can I use a taco seasoning packet?
Yes, one standard packet (about 2 tablespoons) works, but adjust to taste if using two.

Is this soup good for meal prep?
Absolutely—make a big batch and store in the fridge or freezer for grab-and-go meals.

What’s the best way to reheat it?
Reheat on the stovetop or in the microwave, stirring halfway through for even warming.

Try More Recipes:

• Crock Pot Turkey Rice Soup
• Crock Pot Turkey Pot Pie
• Crock Pot Turkey Pumpkin Chili