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Taco Soup

Taco Soup

Servings 16


  • 2 pounds turkey
  • 2 cups onions diced
  • salt and pepper
  • 2 15.5 ounce canned pinto beans undrained
  • 15.5 ounces canned kidney beans undrained
  • 15.25 ounces whole canned corn drained
  • 14.5 ounces canned Mexican-style stewed tomatoes
  • 14.5 ounces canned diced tomatoes
  • 14.5 ounces canned tomatoes with chiles hot or mild
  • 9 ounces canned diced green chiles
  • 6.5 ounces canned black olives sliced and drained
  • 1 package taco seasoning mix
  • 1 package ranch salad dressing mix
  • taco toppings see recipe


  • Brown the ground turkey and onions on the saute setting of a slow cooker or in a skillet. Season with salt and pepper to taste.
  • If needed, transfer the browned turkey and onions to a large slow cooker or a stockpot.
  • Drain the corn and olives. Do not drain the rest of the cans. Add the beans, corn (drained), tomatoes, green chiles, olives, taco seasoning, and ranch dressing mix.
  • Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
  • To serve, ladle soup into bowls. Top with corn or tortilla chips, sour cream, cheese, green onions and/or jalapenos.