Slow Cooker Taco Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 206.2
- Total Fat: 5.6 g
- Cholesterol: 44.0 mg
- Sodium: 1,188.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.6 g
- Protein: 13.5 g
View full nutritional breakdown of Slow Cooker Taco Soup calories by ingredient
Introduction
A Mexican Flavorful Chili A Mexican Flavorful ChiliNumber of Servings: 10
Ingredients
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Packet of Hidden Valley Ranch Dressing Mix
Packet of Taco Seasoning Mix
One Medium Onion
One pound of ground turkey
The following Items, do not drain:
One can of Green Giant Shoepeg Corn
One can of Santa Fe Beans
One can of Pinto Beans
One can of Italian Stewed tomatoes (cut up if desired)
One can of Mexican Stewed tomatoes (cut up if desired)
Directions
Brown together the ground turkey, medium onion chopped, packet of hidden valley ranch dressing mix, and packet of Taco Seasoning mix. When done, there should be very little grease. (Some leaner forms of ground turkey don't crumble as easily and would need to be broken up more during the browning process.)
Take the browned turkey mixture and place into a crock pot. Add remaining cans (DO NOT DRAIN - THIS IS THE JUICE OF THE SOUP). Coon in crockpot (slowcooker) for 8 -9 hours on low (depends on your slowcooker) or 5 hours on high.
*Note: You can also cook on stove top for about an hour or so, but the flavor really tastes better in a slow cooker.
Number of Servings: 10
Recipe submitted by SparkPeople user JAZZYD3.
Take the browned turkey mixture and place into a crock pot. Add remaining cans (DO NOT DRAIN - THIS IS THE JUICE OF THE SOUP). Coon in crockpot (slowcooker) for 8 -9 hours on low (depends on your slowcooker) or 5 hours on high.
*Note: You can also cook on stove top for about an hour or so, but the flavor really tastes better in a slow cooker.
Number of Servings: 10
Recipe submitted by SparkPeople user JAZZYD3.
Member Ratings For This Recipe
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VIVAGLAM1
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NICELYMALICIOUS
This is an excellent recipe that my family has been making for years. I use pinto and kidney beans, and instead of corn, I use white hominy. This gives it the taco shell taste without the chips or shells. I also use diced or crushed tomatoes and add diced jalapeno because we like ours spicy. - 6/3/08
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MRS4WHEELBOB
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LLEEINIA
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MIRANOVA