Taco soup is the crockpot recipe that turns pantry staples — a couple of cans, ground turkey, and a packet of seasoning — into something that tastes like it needed way more effort than it did.
Browning the turkey before it goes in the crockpot is the one step worth not skipping — five extra minutes on the stovetop is the difference between deep, developed flavor and a soup that tastes like it's missing something.
Drain the excess fat after browning the turkey — skipping this step leaves a greasy layer floating on top of the finished soup.
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Heat olive oil in a skillet over medium-high heat. Brown the ground turkey with the diced onion, breaking it apart, about 6-7 minutes. Drain excess fat if needed.
Transfer the browned turkey and onion to the crockpot. Add black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Stir to combine.
Cover and cook on low for 5-6 hours, or on high for 2-3 hours, until the flavors have melded and the soup is hot throughout.
Ladle into bowls and top with shredded cheese, sliced avocado, and crunchy tortilla strips.
Browning first isn't strictly necessary for food safety in this recipe since it cooks for hours, but it builds significantly more flavor and prevents the turkey from clumping into large, unappetizing chunks in the finished soup.
Yes, ground beef works the same way — just drain more fat after browning since beef typically renders more than turkey.
Mash about 1/2 cup of the beans before adding them, or stir in a tablespoon of masa harina or cornmeal during the last 30 minutes of cooking.
Yes — this soup freezes very well for up to 3 months. Cool completely before freezing in individual portions, and thaw overnight in the fridge before reheating.