Slow Cooker Taco Soup

Wow! This taco soup is so delicious and healthy.  It is not a WW recipe, but it certainly is super point-friendly the way it is made.  Because it is made in the slow cooker, you can make it in the morning, and then have it for dinner that night.  It is perfect for a crowd, especially thinking ahead for Super Bowl Sunday.  I adapted this recipe from Isabel Eats.

Slow Cooker Taco Soup

Prep Time: 20 min.  Cook Time: 6 hr.  Total time: 6 hr. 20 min.
Servings:  6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 pound lean ground turkey breast
• 2 teaspoons coarse Kosher salt, divided
• 2 cups chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can whole corn, drained and rinsed (I left this out of my soup.)
• 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 one lime)
• 1/4 cup chopped cilantro, optional (I used this in my soup.)
• 4 ounces cream cheese, optional ( I did not use this.)
• Optional toppings:  tortilla strips and shredded cheese (I added avocado slices.  You could also add a dollop of nonfat plain Greek yogurt, and a 1/2 package or so of  crushed WW Sea Salt Tortilla chips.)

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and sauté for five minutes until softened. (If you have the type of slow cooker that sears the meat, do this step in the slow cooker.)
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 is fully cooked through.
3. Transfer cooked ground turkey and onions to a large slow cooker. Add chicken broth, diced tomatoes, black beans, pinto beans, corn (if using), the remaining 1 teaspoon salt, chili powder, ground cumin, smoked paprika and dried oregano.
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. After the 6-8 hours in the slow cooker, mix in lime juice, cilantro (optional) and cream cheese (optional), if you want a creamier soup.
6. Top with tortilla strips (or WW Sea Salt Tortilla Chips), shredded cheese, avocado slices, or a dollop of nonfat, Greek yogurt.

I really love this soup.  I have been eating it all week, especially since the temperatures in Florida really dipped!  I think this would be a perfect soup for a Super Bowl party.  I envision having the soup in the slow cooker ready to go, lots of bowls, and a topping bar, where people could choose what they want to put on their soup.  If making the taco soup for a crowd, you may want to leave out the cilantro and make it a topping instead.  Many people have a problem with cilantro because it tastes like soap to them.  I’d hate for them to miss out on a great soup for this reason.  

This recipe is extremely versatile.  You can make it with all black beans or all pinto beans.  You can swap those beans out for kidney beans or white navy beans.  Use what you have in your pantry!  Also, you can add a teaspoon or two of cayenne or red pepper flakes if you want a spicier version.  You could also sauté a chopped jalapeño pepper along with the onions.  You could use vegetable broth or water instead of chicken broth, too.

I hope you will try this soup.  If you do, enjoy!!

Such a crowd pleaser!