Crock Pot Turkey Taco Soup
Ingredients:
1 Lb. Turkey pieces (left overs from Thanksgiving dinner) 🙂
2 C. Unsalted Chicken Broth or Stock
1 (14.5 Oz.) Can ‘No Salt Added’ Corn
1 (10 Oz.) Can ‘No Salt Added’ Diced Tomatoes & Green Chiles
1 (14.5 Oz.) Can ‘No Salt Added’ Diced Tomatoes
1 (14.5 Oz.) Can Reduced Sodium Kidney Beans
1 (14.5 Oz.) Can Reduced Sodium Pinto Beans
2 Tbsp. Taco Seasoning
1 Tbsp. Dry Ranch Mix
Directions:
In the bottom of a slow cooker, stir together the 2 C. Chicken Broth, 1 (14.5 Oz.) Can ‘No Salt Added’ Corn, 1 (10 Oz.) Can ‘No Salt Added’ Diced Tomatoes & Green Chiles, 1 (14.5 Oz.) Can Diced Tomatoes, 1 (14.5 Oz.) Can Kidney Beans, 1 (14.5 Oz.) Can Pinto Beans
remaining 1 Tbsp. Taco Seasoning, and 1 Tbsp. Dry Ranch Mix.
Cover and cook on high for 4-6 hours or on low for 6-8 hours.
Once ready to eat, serve right away with your favorite taco toppings!