Easy Turkey Taco Soup
This easy turkey taco soup is one if the easiest soup you can make at home. It's the perfect dish to serve in the cold days.
Equipment
6-quart slow cooker (crockpot)
10-inch non-stick skillet
Can opener
Large mixing spoon or ladle
Colander or fine-mesh strainer
Ingredients
15 oz chicken stock (chicken broth or chicken bouillon) - about 2 cups / 440ml
2 cups water
1 can black beans - (15 oz / 425g), drained and rinsed- 1 can kidney beans - (15 oz / 425g), drained and rinsed
1 can pinto beans - (15 oz / 425g), drained and rinsed
1 can corn - (15 oz / 425g), drained
1 pound ground turkey (minced turkey) - browned and drained, about 454g
¼ cup tomato paste - 65g
1 packet taco seasoning - (1 oz / 28g)- 1 cup long-grain white rice - 185g
For Serving
1 cup sour cream- 1 cup cheese - shredded
½ cup cilantro - fresh
Instructions
- Set your 6-quart slow cooker to high for a 3-hour cook or low for a 6-8 hour cook.
- Heat a 10-inch non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles with a spoon, until no pink remains, about 5-7 minutes. Drain off any excess fat using a colander and set the turkey aside.1 pound ground turkey (minced turkey)
- Add the chicken stock, water, drained and rinsed beans, drained corn, tomato paste, taco seasoning, and browned turkey to the slow cooker. Stir well to combine.15 oz chicken stock (chicken broth or chicken bouillon), 2 cups water, 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 can corn, 1 pound ground turkey (minced turkey), 1/4 cup tomato paste, 1 packet taco seasoning
- For convenience, stir in the rice now — it will be soft and stew-like by serving time. For rice with more distinct texture, wait and add it during the last 60-90 minutes of cooking.1 cup long-grain white rice
- Cover and cook on high for 3 hours or on low for 6-8 hours, stirring occasionally. The soup is ready when the rice is tender and the flavours have melded.
- Stir well before serving. Be careful — the soup will be very hot straight from the slow cooker.
- Ladle into bowls and top with a dollop of sour cream, a handful of shredded cheese, and fresh cilantro.1 cup sour cream, 1 cup cheese, 1/2 cup cilantro
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze without the rice for up to 3 months — the rice turns mushy when thawed. Cook fresh rice and stir it in when reheating.
Make-Ahead: Brown the turkey and measure all ingredients the night before. In the morning, dump everything into the crockpot and set it on low.
Substitutions: Use ground chicken or lean ground beef in place of turkey. Any combination of canned beans works — chickpeas, cannellini, or even lentils. Swap white rice for brown rice (add 30 minutes to cook time) or small pasta.
Pro Tip: Toast the taco seasoning in the skillet with the browned turkey for 30 seconds before adding it to the crockpot — this blooms the spices and deepens the flavour significantly. For thicker soup, mash a quarter of the beans before adding them, or stir in 2 tablespoons of masa harina during the last 30 minutes.
Serving Suggestion: Serve with cornbread, tortilla chips, or warm flour tortillas. The low setting (6-8 hours) is ideal for set-and-forget cooking on a work day.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 62gProtein: 31gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 64mgSodium: 1120mgPotassium: 954mgFiber: 12gSugar: 8gVitamin A: 1076IUVitamin C: 9mgCalcium: 206mgIron: 4mg
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