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High Protein Slow Cooker Taco Soup - Hearty, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground turkey or lean ground beef (93% lean or higher)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (if using very lean meat)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (add more for heat)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto or kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained (or 1 1/2 cups frozen corn, no need to thaw)
  • 1 can (10 ounces) diced tomatoes with green chiles (such as Rotel)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken or beef broth
  • 1/4 cup tomato paste
  • 1 tablespoon lime juice (plus more to taste)
  • Optional for extra protein: 1/2 cup plain Greek yogurt (for stirring in at the end)
  • Optional toppings: diced avocado, shredded cheddar or Mexican blend cheese, chopped cilantro, sliced jalapeños, Greek yogurt or light sour cream, crushed tortilla chips, lime wedges

Method
 

  1. Brown the meat: Heat a skillet over medium-high heat. Add olive oil if using turkey or very lean beef. Cook the ground meat with the diced onion until the meat is no longer pink and the onion is softened, about 6–8 minutes. Stir in garlic for the last 30 seconds.
  2. Season it well: Sprinkle in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute to bloom the spices. This step builds deeper flavor.
  3. Load the slow cooker: Transfer the seasoned meat and onion mixture to a 6-quart slow cooker. Add black beans, pinto or kidney beans, corn, both cans of tomatoes, broth, and tomato paste. Stir until combined.
  4. Set and forget: Cook on Low for 6–8 hours or High for 3–4 hours until the flavors meld and the soup slightly thickens.
  5. Finish and adjust: Stir in lime juice. Taste and adjust salt, pepper, or chili powder. For extra creaminess and protein, whisk Greek yogurt with a ladle of hot soup to temper it, then stir it back into the pot.
  6. Serve with toppings: Ladle into bowls and add your favorites: avocado, cheese, cilantro, jalapeños, a dollop of Greek yogurt, crushed chips, and a squeeze of lime.