Try this Slow Cooker Taco Soup recipe, or contribute your own.
- 4 cups water
- 1 lb ground turkey extra lean*
- 3 x 15 oz cans tomato sauce
- 2 x 15 oz cans red kidney or romano beans drained & rinsed
- 2 cups corn (frozen is ok)
- 2 tbsp onion powder
- 2 tbsp taco seasoning all natural
- non-fat greek yogurt cheese, cilantro and green onions, for garnish
- organic tortilla chips for garnish
- Carbohydrate 3.16487750036825 g
- Cholesterol 294.8350405 mg
- Fat 12.9751042820048 g
- Fiber 1.00922495916108 g
- Protein 98.7698289490462 g
- Saturated Fat 4.30953926500084 g
- Serving Size 1 1 recipe (1407g)
- Sodium 783.160159032302 mg
- Sugar 2.15565254120717 g
- Trans Fat 2.13249163900123 g
- Calories 551 calories
Step-by-step
- Preheat large non-stick skillet on medium - high heat and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
- Transfer turkey to a large slow cooker along with tomato sauce, beans, corn, water, onion powder, taco seasoning and stir.
- Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
- Garnish with desired toppings and serve hot.
Pre-browning lean ground turkey in a hot skillet before transferring it to the slow cooker prevents the proteins from binding into tough, rubbery masses that simmering liquid alone cannot break apart. When meat goes into a slow cooker raw, it often coagulates into solid grey lumps. Searing the turkey over medium-high heat for five to seven minutes develops Maillard compounds that impart savory depth while allowing excess moisture to render out completely. Breaking the meat down into fine granules with a wooden spoon during this initial phase ensures an even distribution throughout the finished broth. Rinsing canned kidney or romano beans under cold water before adding them to the crock removes residual canning starches that otherwise cloud the tomato sauce and impart a metallic aftertaste. Frozen corn requires no prior thawing since its moisture content is negligible relative to the total volume of water and tomato sauce. Cooking on low for seven to eight hours allows the dried spices in the taco seasoning and the onion powder to fully hydrate and mellow, eliminating the harsh bite of raw aromatics. Stirring the mixture occasionally is unnecessary because the slow cooker maintains a uniform convective current once the lid remains sealed. Greek yogurt provides a tangy, high-protein alternative to sour cream for garnish, offering a similar lactic acidity that cuts through the concentrated tomato base without breaking under the residual heat of the soup. Crisp organic tortilla chips add structural contrast to the otherwise uniform texture of the beans and corn. Leftovers stored in an airtight container in the refrigerator remain safe and flavorful for up to four days, though the beans will continue to absorb liquid, requiring a splash of water when reheating on the stovetop.
