Slow Cooker Taco Soup
Easy and low-maintenance taco-style soup reminiscent of chili or hamburger soup.
Easy and low-maintenance taco-style soup reminiscent of chili or hamburger soup.
- 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
Step-by-step
- 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.
Unlike a traditional Texas chili that relies on pureed dried chilis and chunks of beef chuck, taco soup is built on a foundation of canned legumes, aromatics, and a seasoning packet blend. Browning the ground turkey with garlic and onion over medium-high heat for eight minutes creates the necessary Maillard reaction compounds that water-based simmering alone cannot achieve. Rinsing canned pinto and kidney beans under cold water removes the canning starches that otherwise cause the broth to turn cloudy and overly thick.
Managing Texture and Substitutions
Adjusting components alters the final viscosity and mouthfeel of the pot. Ground turkey can be substituted with ground chuck at a one-to-one ratio, though higher fat content meats require draining before entering the slow cooker to prevent an oily surface film. Frozen corn adds structural integrity compared to canned corn, which bursts and releases excess liquid. Simmering on low for six to eight hours breaks down the cellular walls of the beans just enough to release starches that naturally body the liquid without requiring flour or cornstarch slurries.
- Water can be replaced with low-sodium chicken broth to increase umami depth.
- Dry ranch seasoning packets contain salt, so adjust additional sodium before serving.
- Green chilis provide mild acidity; substitute with diced jalapeños for sharper capsaicin heat.
