Ingredients
Scale
- 1 lb lean ground turkey or ground chicken (fresh or thawed)
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies (undrained)
- 1 bag (12 oz) frozen mixed vegetables or frozen corn
- 32 oz low-sodium chicken broth
- 1 packet (1 oz) taco seasoning or mild chili seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Shredded cheese or Greek yogurt for topping
Instructions
- Step 1: Assembly – Place the raw ground turkey or chicken at the bottom of your slow cooker. Use a spoon to break it into slightly smaller chunks, though it will break up easily after cooking. Pour the drained beans, undrained tomatoes with chilies, and frozen vegetables directly over the meat. Sprinkle the taco seasoning, garlic powder, and onion powder evenly over the top of the ingredients.
- Step 2: Slow Cooking – Pour the entire container of chicken broth into the crockpot, ensuring the liquid covers most of the solid ingredients. Place the lid on the slow cooker. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” and cook for 3 to 4 hours. Cooking on low is recommended for the most tender meat texture.
- Step 3: Finishing and Serving – Once the cook time is complete, remove the lid and use a sturdy spoon or a meat masher to break the ground meat into small crumbles. Stir the soup thoroughly to combine all the flavors and spices. Taste the broth and add salt or pepper if needed. Ladle the hot soup into bowls and garnish with a sprinkle of cheese or a dollop of Greek yogurt if desired.
- Cook Time: 6 hours 5 minutes