Slow Cooker Taco Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tex-Mex taco soup made in a slow cooker with ground turkey, beans, corn, and warm spices. Hearty, comforting, and perfect for busy weeknights. Topped with tortilla strips and finished with lime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon olive oil
- 1 large onion, (diced)
- 1 pound Honeysuckle White 93% Lean Ground Turkey
- 2 teaspoons 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
At a glance
PER SERVING · TIME 380M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6h
- Sodium
- 1569mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 136mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.