Slow-Cooker Sunday: Taco Soup

We could all probably use some dinner help this week, am I right?!  Finishing up the Christmas shopping, wrapping all the presents, trying to tie up loose ends at work, doing a million loads of laundry, packing to head out of town.  I need more hours in the day! 

The last thing I want to think about is what we’re going to eat for dinner.  Slow-Cooker to the rescue!  Not only did we have a great dinner last night but now I have lunches covered for us all week!  Whew! Check one thing off the list!

Slow-Cooker Taco Soup

1 lb. ground turkey
1 small onion, diced
1 green bell pepper, diced
1 (14.5 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
1 cup frozen corn
1 (14.5 oz) can black beans, drained and rinsed
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
2 cups beef broth
Salt & pepper
To serve: shredded cheese, sour cream, crushed tortilla chips, cilantro

Crumble turkey into the bowl of a slow cooker. Top with remaining ingredients. Cook on low 6-8 hours.

After 8 hours, taste for seasoning and add salt & pepper as desired. Serve in big bowls topped with shredded cheese, sour cream, crushed tortilla chips, and cilantro.

Source: Ruth’s Table 2018.

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