This Easy Cheesy Turkey Taco Soup recipe only requires 15 minutes of prep, then cooks in a crock pot slow cooker all day, it’s gluten free & delicious!
It’s August y’all, and with that comes back-to-school for my friends with kids!
Since I don’t have kids myself, whenever I’m brainstorming back-to-school recipes, I think of the things that I liked eating as a kid, and my Mom liked making.
The slow cooker was my Moms best friend, it was so easy to toss something in the slow cooker in the morning and have dinner ready to go whenever everyone got home from school, gymnastics, soccer, work, etc.
One of my favorite recipes she would make was a Taco Soup Recipe, I would top it with plenty of cheese and eat half of it with a spoon and dip half of it up with tortilla chips!
Today I’m putting a twist on this childhood favorite, that I hope will become a new family favorite in your house!
For this easy taco soup recipe, I started with Jennie-O Turkey Breast Tenderloins as a healthy, protein base for the soup. I added taco seasoning, veggies and cream cheese, then let the slow cooker do it’s thing!
Before serving, I shredded the turkey and added cheddar cheese to give it that cheesy deliciousness we all love!
The final result was a flavorful cheesy taco soup recipe, that still remains light and brothy because there is no heavy cream or “cream-of” soups added to the dish.
This taco soup recipe is the perfect weeknight dinner for a family of four, and any leftovers can be packed for school lunch the next day in a Soup Thermos (← kind of obsessed with this one on Amazon!)
- 1.5 lb Jennie-O Turkey Breast Tenderloin
- 2 tbsp taco seasoning (click link for homemade recipe)
- 1 cup onion (diced)
- 1 cup green bell pepper (diced)
- 2 (10 oz) cans diced tomatoes with green chilies
- 2 cups chicken broth
- 8 oz cream cheese (cubed)
- 2 cups cheddar cheese (shredded)
- 1 cup tortilla strips
- ¼ cup fresh cilantro leaves (chopped)
- 1 avocado (diced)
Rub the turkey breast tenderloin with the taco seasoning. Place in a large slow cooker with the onion and bell pepper.
Add the diced tomatoes with green chilies, chicken broth and cream cheese to the slow cooker.
Cover and cook on low for 6-8 hours, or on high 3-4 hours.
Shred the turkey, either by removing it from the slow cooker first, or simply shredding it in the slow cooker.
Add the shredded turkey back to the slow cooker with the cheddar cheese. Stir to combine.
Allow the cheddar cheese to melt in for 5-10 minutes.
Top with the optional toppings of your choice such as tortilla strips and fresh cilantro, and easy as that, dinner is served!
Today’s post was sponsored by Jennie-O. Thanks for supporting all of the delicious WhitneyBond.com partners like Jennie-O!
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