Slow Cooker Taco Soup

Slow Cooker Taco Soup

This delicious soup makes a perfect meal during the busy holiday season. You can put it together earlier in a slow cooker and at the end of the day have a cozy meal to enjoy with family or friends.

Serves 8-10


  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 1 tablespoon garlic, finely chopped
  • One 15 ounce can black beans, rinsed (or 2 cups homemade)
  • One 14 ounce can diced tomatoes with chilies (e.g. fire roasted)
  • 1 small can hominy, drained (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 2 cups water
  • ¼ cup dried buttermilk powder or 1 cup fresh (optional)
  • 3 ounces cream cheese
  • Salt and pepper to taste
  • Garnishes (optional): Lime wedges, diced tomatoes, avocado and cilantro


  1. Cook the ground turkey in a skillet over medium heat. Break up big pieces with a spoon. Cook until no longer pink. Drain excess fat, remove from skillet and place in slow cooker. Add olive oil, onions and diced peppers to the skillet and cook until softened. Add the garlic and cook 1 to 2 more minutes, until garlic is lightly cooked.
  2. Transfer to slow cooker, and add beans, tomatoes, hominy (if using), spices and water. Cook on low for 4 hours or on high for 2 hours. Remove cream cheese from refrigerator and allow to soften at room temperature. Allow all other ingredients to cook in slow cooker for one more hour. Add buttermilk powder (or fresh buttermilk). Break up cream cheese into several pieces and incorporate into the soup. Cook on low for another hour or on high for another half hour. Taste and add salt and pepper as needed. Serve in bowls with garnishes on the side.
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