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Lighter Slow Cooker Taco Soup with Ranch

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A lighter, healthier version of classic taco soup made in the slow cooker with lean ground turkey, beans, fire-roasted tomatoes, and a secret weapon—ranch seasoning. It’s comforting, flavorful, and perfect for meal prep.

Ingredients

Scale
  • 1 lb lean ground turkey (93/7)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) taco seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Plain Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded reduced-fat cheddar cheese (for topping)
  • Lime wedges (for topping)
  • Crushed tortilla chips (for topping)

Instructions

  1. Brown the meat and aromatics: Heat a large skillet over medium-high heat. Add the ground turkey and diced onion. Cook, breaking up the meat with a wooden spoon, until the turkey is no longer pink and the onion is translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat if necessary.
  2. Transfer to the slow cooker: Scoop the cooked turkey and onion mixture into your slow cooker.
  3. Add the canned goods: Pour in the drained black beans, drained pinto beans, fire-roasted tomatoes (with their juices), and diced green chiles. Add the frozen corn. Give everything a gentle stir to combine.
  4. Add the broth and seasonings: Pour in the chicken broth. Sprinkle the ranch seasoning packet, taco seasoning packet, chili powder, and smoked paprika over the top. Stir well to make sure everything is evenly distributed.
  5. Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. Adjust seasoning before serving: About 30 minutes before you’re ready to eat, give the soup a taste. Add salt and pepper if needed. If the soup seems too thick, stir in a little extra broth or water. If it’s too thin, let it cook uncovered for 15-20 minutes to reduce slightly.
  7. Serve with your favorite toppings: Ladle the soup into bowls. Top with a dollop of Greek yogurt, a sprinkle of cilantro, diced avocado, a pinch of cheese, and a squeeze of fresh lime. Crush a few tortilla chips on top for crunch.

Notes

Don’t skip browning the meat for best flavor. Use low-sodium broth and no-salt-added canned goods to control sodium. The soup tastes even better the next day. For a vegetarian version, skip the turkey and add extra beans or tofu. For a spicy kick, add diced jalapeño or chipotle peppers in adobo sauce. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker taco soup, lighter taco soup, ranch taco soup, healthy taco soup, slow cooker soup, ground turkey soup, meal prep soup

Find it online: https://coracooks.com/lighter-slow-cooker-taco-soup-with-ranch/