This taco soup recipe is perfect for your next Taco Tuesday. And because you put it all in a slow cooker, you can either siesta or fiesta while it does its own cooking!
Personally, I don’t like super spicy foods but the beauty of a soup recipe like this is your can “plug and play” or “dial up or down” the ingredients to suit your family’s tastes. For example, you might substitute the kidney beans with black-eyed peas. Or you might use ground beef instead of ground turkey – or go meatless all together.
This recipe also utilizes spices that together make your own homemade taco seasoning. So rather than buying the prepackaged seasoning that has lots of extra ingredients you can’t taste and your body doesn’t really need, just double up a batch of this taco seasoning and store in an airtight container in your pantry. Ole!
In a small bowl, mix together the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Set aside.
In a large skillet, cook the ground turkey over medium-high heat until browned. Break up the meat as it cooks.
In a 5- or 6-quart slow cooker, combine the cooked ground turkey, black beans, garbanzo beans (aka chick peas), dark kidney beans, chili beans, tomatoes and corn. Stir in the seasoning mix until well blended.
Cover and cook on high-heat for 3 hours. (For a low-heat setting, cooking will take 6 to 8 hours – perfect for a daylong siesta.)
Top each bowl with sour cream and tortilla chips, if desired.
Number of servings: 6
Cooking time: 3 hours