Slow Cooker Turkey Taco Soup Recipes

SLOW COOKER CHEESY TURKEY TACO SOUP

Steps:

• Rub the turkey breast tenderloin with the taco seasoning.
• Place in a large slow cooker with the onion and bell pepper.
• Add the diced tomatoes with green chilies, chicken broth and cream cheese to the slow cooker.
• Cover and cook on low for 6-8 hours, or on high 3-4 hours.
• Shred the turkey, either by removing it from the slow cooker first, or simply shredding it in the slow cooker.
• Add the shredded turkey back to the slow cooker with the cheddar cheese.
• Stir to combine.
• Allow the cheddar cheese to melt in for 5-10 minutes.
• Top with the optional toppings of your choice such as tortilla strips and fresh cilantro.

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

SLOW-COOKER TURKEY TACOS

Steps:

• In 3- to 4-quart slow cooker, mix chili beans and onion. Top with turkey. Sprinkle taco seasoning over turkey; spoon salsa over top.
• Cover; cook on Low heat setting 7 to 9 hours.
• Place turkey on cutting board. Remove meat from bones; discard bones. Using 2 forks, pull turkey into shreds. Stir turkey into bean mixture in cooker.
• Heat taco shells as directed on package. Spoon turkey mixture into taco shells. Top with lettuce, tomato and cheese.

SLOW COOKER TURKEY TACO SOUP

Steps:

• 1. In a large skillet over medium high heat, add olive oil, ground turkey and onion. Brown turkey until meat is no longer pink and onion is translucent. Add garlic and sauté for minute. Transfer meat mixture to slow cooker. 2. Add all remaining ingredients (except corn starch) to your slow cooker. Stir to combine. Set the heat to high for 3-4 hours or low for 6-8 hours. 3. Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of broth from the slow cooker into the cornstarch and stir. Continue adding broth 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup. Allow soup to rest for 10 minutes and then serve warm. 4. You can keep it warm for hours in the slow cooker or store any leftovers in an airtight container in the fridge.

TURKEY TACO SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion, ground turkey, spices, salt and pepper. Using a wooden spoon break up the turkey into crumbles. Brown the turkey and onion until the turkey is no longer pink.
• Add the corn, beans, green chiles, fire roasted tomatoes and chicken broth to the pot. Stir everything together and bring it to a boil. Once boiling, cover the soup with a lid and turn the heat down to medium-low. Let the soup simmer for 30 minutes.
• Taste the soup and adjust the seasoning as needed. Squeeze in the lime juice and serve topped with shredded cheese, cilantro, diced avocado, green onions and plain Greek yogurt or sour cream.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

TURKEY TACO SOUP

Steps:

• In a large slow-cooker, combine all ingredients except heavy cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove turkey, shred it, and return to pot. Stir in heavy cream.
• Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

SLOW COOKER TURKEY SOUP

Steps:

• Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.
• Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.
• Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.
• Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.

SLOW COOKER TACO TURKEY SOUP

Steps:

• Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
• Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

INSTANT POT TURKEY TACO SOUP

Steps:

• After pressing the InstantPot Sauté function, add the oil to the pot. Add the onion and celery and sauté for about 2 minute, until softened.
• Add the turkey and continue to cook for 3 to 4 minutes, breaking up the meat into small crumbles, until browned.
• Stir in the remaining ingredients (chiles, tomatoes, beans, broth, seasoning and corn) along with 1 cup of water.
• Place the lid on pot and lock in "Sealing" position. Set the cooker to HIGH pressure for 5 minutes.
• After the cooking time completes, quick-release the steam (being careful to not get burned) by moving the steam release valve to "Venting" position and then carefully remove the lid.
• Stir the soup and serve with your favorite garnishes.

TURKEY CHILI TACO SOUP

Steps:

• Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
• Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

EASY TURKEY TACO SOUP

Steps:

• Heat a large heavy-bottomed pot over medium-high heat.
• Once the pot is hot, add in the olive oil and then the ground turkey. Brown the ground turkey, breaking it up as it cooks.
• Once the turkey has browned, add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes until the onions and peppers start to become tender.
• Add the salt, seasonings, and tomato paste to the pot and stir until well combined.
• Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
• Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
• After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
• Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!