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5 from 1 vote

Skinny Slow Cooker Taco Soup

This “skinny” slow cooker taco soup is incredibly quick and easy to make, and the result is a delicious and healthier soup!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Soup
Cuisine: Mexican
Keyword: budget friendly, chicken, kid friendly, slow cooker

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. ground turkey or chicken
  • 4 cups chicken or vegetable stock
  • 1 small white onion diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (14.5 oz) can Great Northern beans rinsed and drained
  • 1 (14.5 oz) can red kidney beans rinsed and drained
  • 1 (11 oz) can whole kernel corn
  • 1 (4 oz) can diced green chiles
  • 1 (2.25 oz) can sliced black olives drained (optional)
  • 2 Tbsp. taco seasoning (**see below for substitution**)
  • toppings: tortilla chips (strips or crushed) diced avocado, light sour cream, fresh cilantro, lime wedges

Instructions

  • Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.
  • Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Notes

*I do not recommend using taco seasonings with extra preservatives and unknown ingredients. If you do not have a trusted taco seasoning, you can substitute the following:
-1 Tbsp. chili powder
-1 tsp. garlic powder
-1 tsp. black pepper
-1 tsp. cumin
-1 tsp. salt
-1/2 tsp. paprika
-1/4 tsp. onion powder