Slow Cooker Taco Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 5
- 2 cups water
- 1 lb ground turkey
- 1 small onion drained
- 3-4 cloves garlic minced
- 2 tbs taco seasoning
- 1 15oz can pinto beans rinsed and drained
- 1 15oz can kidney beans rinsed and drained
- 1 28oz can diced tomatoes
- 1 4.5 oz can diced green chilies
- 1 cup frozen corn
- 1 28gram package ranch dressing mix
- 1 ounce cheese topping
- 1 ounce sour cream topping
- Carbohydrate 49.0521856 g
- Cholesterol 66.05408 mg
- Fat 8.03861714285714 g
- Fiber 12.7330641362762 g
- Protein 32.3771654 g
- Saturated Fat 2.06425224571429 g
- Serving Size 1 1 Serving (311g)
- Sodium 1180.48994 mg
- Sugar 36.3191214637237 g
- Trans Fat 4.85899825714286 g
- Calories 408 calories
In a large pot, turn heat to medium-high and brown the ground beef with the onions, garlic, and taco seasoning breaking it up as it cooks. It will take about 8 minutes for the beef to brown and the onions to soften. Once browned, add the rest of the ingredients and bring up to a boil, then turn the heat down to low and let simmer for 2 hours. I like to serve this with a dollop of sour cream on top of each bowl for each person to stir in. You can also add a bit of grated cheese if you like. Alternatively, you could cook this in a slow cooker. Brown the beef, onions, garlic and taco seasoning in a frying pan on the stove top. Once cooked, dump into a large slow cooker and add the rest of the ingredients. Cook 4-6 hours on high or 6-8 hours on low.
