Crock Pot Taco Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.2
  • Total Fat: 4.3 g
  • Cholesterol: 45.0 mg
  • Sodium: 1,423.5 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 21.6 g

View full nutritional breakdown of Crock Pot Taco Soup calories by ingredient
Submitted by:

Introduction

Toppings: Shredded Colby jack cheese, chopped green onions or whatever you may like on yours.

Serve with shredded cheese, green onions and Fritos or Tortilla chips.
Toppings: Shredded Colby jack cheese, chopped green onions or whatever you may like on yours.

Serve with shredded cheese, green onions and Fritos or Tortilla chips.

Number of Servings: 8

Ingredients

    8 cup Swanson Chicken Broth 99% Fat Free
    1 cup, chopped Onions, raw
    16 oz Turkey, Ground turkey, 93% lean
    12 tsp Lawry's Taco Seasoning
    1 cup (8 fl oz) Water, tap
    1.25 cup Tomatoes, red, ripe, canned, with green chilies
    1 cup Yellow Sweet Corn, Canned
    341 gram Vegetable - Bean - Pinto Beans - Dried Winn Dixie - grams (by SUNSHINETEAM)

Directions

In a 6 quart crock pot add the dried beans, chicken broth and chopped onion. In a skillet, brown the ground turkey, breaking it up as you cook it. Drain the grease and add the taco seasoning and 1 C. water, stir to combine. Remove from heat and add to the crock pot. Add the canned tomatoes with juice. Stir to combine well and cook on high for 5 hours or low for 7 hours. Add the corn during the last hour of cooking.

Serving Size: 8 1-cup serving

Number of Servings: 8

Recipe submitted by SparkPeople user CMSPARKLE123.

Rate This Recipe