Slow Cooker Taco Soup

🥄 Ingredients

• 2 tablespoon olive oil
• 1 large onion, (diced)
• 1 pound Honeysuckle White 93% Lean Ground Turkey
• 2 teaspoons kosher salt (divided)
• 2 cups chicken broth
• 1 15-ounce can fire-roasted diced tomatoes
• 1 15-ounce can black beans, (drained and rinsed)
• 1 15-ounce can pinto beans, (drained and rinsed)
• 1 15-ounce can whole corn kernels, (drained and rinsed)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 tablespoons lime juice ((about the juice of 1 lime))
• 1/4 cup chopped cilantro ((optional))
• 4 ounces cream cheese ((optional))
• optional toppings: tortilla strips and shredded cheese

👨‍🍳 Instructions

1. 1

   Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and saute for 5 minutes until softened.

2. 2

   Add ground turkey and 1 teaspoon salt. Mix together and break up the meat using a spatula. Cook for 8-10 minutes, until the meat has browned and fully cooked through.

3. 3

   Transfer cooked ground turkey and onions to a large slow cooker. Add chicken broth, diced tomatoes, black beans, pinto beans, corn, the remaining 1 tablespoon salt, chili powder, ground cumin, smoked paprika and dried oregano.

4. 4

   Mix together until fully combined. Cover and cook on low for 6-8 hours.The longer it cooks, the thicker and more concentrated the flavor of the broth will be.

5. 5

   Mix in lime juice, cilantro (if desired) and cream cheese (if you want the soup a little creamy).

6. 6

   Serve and top with tortilla strips and shredded cheese.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.