Slow Cooker Taco Soup

by Allison @ Alli 'n Son on September 26, 2010

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The leaves are starting to turn. The wind has a cutting edge to it. The nights are crisp and cool. It’s fall. Sigh.

I both love and hate this weather. It’s a beautiful time of year, and refreshing after the heat of summer. But it leads {quickly} into winter. And months upon months of being trapped inside.

It also brings cravings for soup. Ahhhhh, how I love soup. I would live on it during the cold months if I could.

But the other tummies in the household don’t appreciate it as much as I do. Whatever. They eat what I make them, right?

I especially love a soup that is a meal in itself. Heavy, filling, no need for a main dish to accompany it. This is the main dish. Which is exactly why I love this slow cooker taco soup. It’s hearty enough to ward off even the coldest of nights.

Slow Cooker Taco Soup

Slow cooker taco soup


  • 1 pound ground turkey
  • 2 tablespoons taco seasoning {or a 1.25 ounce package taco seasoning mix}
  • 2 tablespoons ranch dressing mix {or a 1 ounce package ranch dressing mix}
  • 1 (14.5 ounce) can diced tomatoes and green chiles, undrained
  • 1 (15.5 ounce) can corn, undrained
  • 1 (15.5 ounce) can black beans, undrained
  • 1 (15 ounce) can black olives
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2.5 cups tomato juice {less if you prefer a chunkier soup}
  • shredded cheddar cheese {optional}
  • sour cream or plain yogurt {optional}


  1. Heat a large skillet over medium-high heat; cook the ground turkey until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Transfer the turkey to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chilies, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives (sliced), onion, bell pepper, and tomato juice into the ground turkey mixture.
  3. Cook on Low for about 5 hours, until the vegetables are tender.
  4. Spoon into giant soup bowls. Top with shredded cheddar cheese and a dollop of sour cream or plain yogurt.


Adapted from

Meal Plan


Monday: Butternut Squash Tacos {}
Turkey tenderloin wrapped in bacon
Slow cooker lasagna
Thursday: Leftovers
Homemade pizza on beer battered crust and homemade sauce. {}
Saturday: Leftover pizza



What is your favorite autumn food?


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1 Muthering Heights September 26, 2010 at 9:51 pm

That sounds awesome!!

2 TheKitchenWitch September 27, 2010 at 8:27 am

It’s still pretty warm here, but when things start cooling down, I’m definitely trying this one!

3 Allison September 29, 2010 at 10:30 am

It’s totally a cool weather meal. Let me know what you think if you try it.

4 Charlotte September 27, 2010 at 4:03 pm

Sounds great. I love soup in the fall & winter.

5 Kristin @ Holy Cannoli Recipes September 28, 2010 at 10:42 am

Sounds delicious. I love taco soup.

6 Melinda September 28, 2010 at 1:02 pm

I love that it cooks in the crock pot while I’m busy doing something else! We will definitely need to try this one!

7 Allison September 29, 2010 at 10:30 am

I think that’s my favorite part too. Little to no effort on my part!

8 Debbi Does Dinner Healthy September 28, 2010 at 3:28 pm

This looks wonderful! I haven’t made a taco soup in awhile! I love squash and sweet potatoes. I know they aren’t JUST for Autumn but they make me think of fall!

9 Allison September 29, 2010 at 10:31 am

Oh yes, squash and sweet potato scream fall to me too. Now I’m craving some homemade sweet potato fries!

10 Cristi September 29, 2010 at 3:05 pm

Looks yummy! I’d love for you to stop by What’s Cooking Wednesday ( to share one of your recipes! Hope to see you there!

11 Google August 23, 2014 at 12:19 pm

Great post however I was wondering if you could write a litte
more on this subject? I’d be very thankful if you could elaborate a little bit further.
Thank you!

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