Skinny Slow Cooker Taco Soup
Ingredients
The soup
-
1
Tbsp.
olive oil
-
1
lb.
ground turkey or chicken
-
4
cups
chicken or vegetable stock
-
1
small
white onion, diced
-
1
14.5 oz can
diced tomatoes
-
1
14.5 oz can
crushed tomatoes
-
1
14.5 oz can
Great Northern beans, rinsed and drained
-
1
14.5 oz can
red kidney beans, rinsed and drained
-
1
11 oz can
whole kernel corn
-
1
4 oz can
diced green chiles
-
1
2.25 oz can
sliced black olives, drained (optional)
-
2
Tbsp.
taco seasoning
Toppings
-
to taste
tortilla chips (strips or crushed)
-
to taste
diced avocado
-
to taste
light sour cream
-
to taste
fresh cilantro
-
to taste
lime wedges
Instructions
- Heat olive oil in a sauté pan over medium-high heat until shimmering.
- Add ground turkey or chicken and sauté until browned, breaking up chunks, for about 4-6 minutes.
- Drain the meat and add it to the bottom of a slow cooker.
- Add the remaining ingredients (except toppings) to the slow cooker and stir to combine.
- Cover and cook on high heat for 4 hours or until the onions are soft and translucent.
- Season with salt and pepper if needed.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
8-10
Calories
233
Total fat
5g
Total carbohydrates
31g
Total protein
19g
Sodium
mg
Cholesterol
mg
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