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!
Foto: Gimme Some Oven — Ali
Ingredients
8 servings
- 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
Steps
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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.
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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.
Source: Gimme Some Oven
by Ali
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