Slow Cooker Taco Soup

4.4 of 5 (43)
member ratings
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


A Mexican Flavorful Chili A Mexican Flavorful Chili
Number of Servings: 10


    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)


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.

Member Ratings For This Recipe

  • no profile photo

    9 of 9 people found this review helpful
    Excellent! One of my favorite recipes. I had a similar recipe which has Black Beans instead of Santa Fe; plus, add a can of Rotel. Great as a soup or taco stuffing. Weight watchers is 2 pts per 1 cup serving. - 11/13/07

  • no profile photo

    5 of 5 people found this review helpful
    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

  • no profile photo

    Very Good
    4 of 4 people found this review helpful
    Super Easy. I made a few changes: I used low-Sodium seasonings. I also went with the low-Sodium organic version of the beans and veggies. I am not sure how this effects the recipe - other than reducing the sodium. - 3/6/09

  • no profile photo

    3 of 3 people found this review helpful
    This could be made healthier buy draining and rinsing the veggies, then using low sodium broth or stock for the liquids. I also left out the ranch and it was still good. - 12/14/08

  • no profile photo

    3 of 3 people found this review helpful
    i used morningstar farms ground beef, only half the packet of taco seasoing like others and also black beans instead of sante fe. my picky ten year old i even got to eat it, as nachos...with cheese and sour cream...but still, he ate real beans! boyfriend looooved it too! - 1/12/08