My Taco Soup

We had a tasty version of taco soup during our snow weekend. It is so easy to make. In the past I have used a small can of chopped green chilies instead of bell peppers. I loved the substitution of the bell peppers! It was a way to add more veggies and more color to the soup. I served our soup with Fritos and a big green salad.



93% Lean Ground Turkey

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 tsp olive oil

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can white shoepeg corn

2 cans diced tomatoes (no salt added)

1 packet taco seasoning (I use reduced sodium)

1 packet ranch dressing mix


  1. Sautee onion, bell peppers, and garlic in olive oil until translucent (about 5 minutes), and add to crock-pot.
  2. Cook ground tukery, breaking it up into small pieces as it cooks. Drain fat, and add to crock-pot.
  3. Add beans, corn, tomatoes, taco seasoning, and ranch dressing mix to crock pot; stirring everything together.
  4. Use the black bean can to add 2-3 cans full of water to crock-pot, until the soup reaches your desired consistency.
  5. Cook in the crock-pot as long as you like (the longer it all cooks together, the more flavorful it will be)
  6. Enjoy!


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