Need a warm bowl of comfort without the guilt? Try this creamy, satisfying taco chili soup for dinner this week. It tastes amazing and it’s a cinch to make. With the help of your slow cooker you’ll be all set.
One of the ways I get inspiration for my slow cooker recipes is simply reading regular non-slow cooker recipes. My mind is always racing to think “how could I make this into a slow cooker recipe?” Sometimes, it’s hard and doesn’t work out and sometimes it’s simply a matter of putting the same ingredients into my crockpot and cooking on low for a few hours. When it comes to stews, soups and chilis the slow cooker is a master chef. I love making soups in the slow cooker and letting them simmer all day long.
I got the inspiration for this particular recipe from a fellow food blogger, Gina of Skinnytaste. I changed it up to make it my own and I also slow cooked the soup instead of making it on the stove. I love how this soup has a creamy thick consistency without heavy cream. To thicken the soup, I used a can of refried beans which goes along nicely with the Mexican theme. I hope you enjoy it as much as I did! This is such a perfect supper and I love eating the leftovers for lunch the next day.
First you’ll start by browning some ground turkey. If you want you can use ground chicken or ground beef instead. I don’t use any oil to brown my turkey. I just put it in a pan over medium high heat and stir frequently. If it starts to get really dry I’ll add in a tablespoon of water.
As the turkey starts to brown, you’ll add in a tablespoon of tomato paste (flavor booster!) and some diced onions.
Cook until the onions are soft and the turkey is browned. Now you’ve finished the hardest part of the recipe!
You’ll add in some seasonings and canned items and then put the lid on and you’re all set!
After the soup is slow cooked for several hours, you’ll add in some corn. I love to serve this soup with diced avocados and a little bit of cheese. Because it’s already creamy, I don’t add in sour cream.
I also like to crunch up a few tortilla chips and serve them over the top of my soup. But that’s totally optional.