Description
Taco Soup is a hearty and flavorful slow-cooked meal featuring lean ground beef and turkey, beans, corn, and a medley of seasoned tomatoes and chiles. Perfect for cozy gatherings, this easy-to-make recipe simmers slowly to develop rich, savory flavors, and can be customized with your favorite toppings like sour cream, cheese, and jalapeños.
Ingredients
Meats
- 16 ounces lean ground beef
- 16 ounces lean ground turkey (use all ground turkey if counting WW Points)
Vegetables and Beans
- 2 large onions, diced
- Two 15.5-ounce cans pinto beans, drained & rinsed
- One 15.5-ounce can kidney beans, drained & rinsed
- One 15.25-ounce can sweet white corn, drained
- One 14.5-ounce can Mexican-style stewed tomatoes
- One 14.5-ounce can diced tomatoes
- One 14.5-ounce can tomatoes with chiles
- One 4.6-ounce can mild, diced green chiles
Seasonings
- One 1.25-ounce package taco seasoning mix
- One 1-ounce package Ranch salad dressing mix
Optional Garnishes
- Fritos corn chips
- Sour cream
- Grated cheese
- Pickled jalapeños
Instructions
- Brown the meats and onions: In a large skillet, cook together the lean ground beef, lean ground turkey, and diced onions over medium heat until the meat is fully browned and the onions are softened. Once cooked, drain off excess fat to reduce greasiness and calories.
- Combine ingredients in slow cooker: Transfer the browned meat and onions to a large slow cooker. Add the drained and rinsed pinto beans, kidney beans, corn, all varieties of tomatoes, diced green chiles, taco seasoning mix, and Ranch salad dressing mix. Stir well to combine all the ingredients evenly.
- Cook the soup: Cover the slow cooker and cook on low heat for 6 to 8 hours to allow flavors to meld and ingredients to tenderize. Alternatively, if you prefer stove-top cooking, transfer everything to a large stockpot and simmer on low heat for about 1 hour, stirring occasionally.
- Serve with toppings: To serve, place a handful of Fritos corn chips in the bottom of each bowl, ladle the hot taco soup over them, and garnish with your choice of sour cream, grated cheese, and pickled jalapeños for added flavor and texture.
Notes
- For a lighter version, use all ground turkey instead of beef and turkey mixed.
- Drain and rinse canned beans to reduce sodium content.
- Adjust the spiciness by using mild or hot diced green chiles according to taste.
- This soup is perfect for slow cooker meal prep and tastes even better the next day.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
