Switch up your Taco night with this delish, yet HEALTHY Slow-Cooker Turkey Taco Soup. YUM!
Time for another delish recipe I created for Randall Beans! I truly enjoy working with them each month.
If you’re not quite sure about quinoa, this soup is a great starter. It adds extra protein and texture to the soup and you’ll fall in love with it! What we love so much is that this Taco Soup can be altered in so many different ways: use beef instead of turkey, black beans instead of kidney and ANY topping you love.
The main kicker of flavor comes from the chipotles in adobo. I get quite a few questions about this ingredient, since I use it so much. It’s a smoked jalapeno which is found in the ethnic aisle of the grocery store. While they are a bit spicy, it doesn’t hold nearly as much heat as a jalapeno. Usually in recipes, I just list the sauce surrounding the peppers found in the can–not the actual pepper. Once you’re done cooking, you can freeze the leftovers for later use.
Excited to try? Get the full recipe on the Randall Beans’ website!
What’s your favorite slow-cooker soup? Are you a fan of quinoa?