Comforting, spicy crockpot turkey taco soup is one of the best meals you can make with all of that leftover Thanksgiving turkey meat. You can even make it with homemade turkey bone broth. This soup packs some heat so it will definitely warm you up on those cold, snowy days. Top with some of your favorite toppings like tortilla strips, sour cream, cilantro and even diced onions. My family absolutely loves this leftover turkey soup recipe on any day of the week. I also recommend trying this Slow Cooker Green Enchilada Chicken Soup next time.
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Let’s Talk About The Ingredients
- Leftover Turkey Meat – Shred the turkey meat and add to the slow cooker about 30 minutes before the soup is ready.
- Black Beans and Corn – Drain and rinse the black beans and corn before adding to the crockpot.
- Rotel – Original Rotel works well for this recipe.
- Tomato Paste – Mix the tomato paste in with the rest of the ingredients.
- Taco Seasoning – All you’ll need is 1 packet of taco seasoning.
- Garlic Clove – Finely mince the garlic clove.
- Chicken or Turkey Broth – Pour the chicken or turkey broth into the crock pot and mix everything together before cooking.
- Lime Juice – Freshly squeezed lime juice is best.
Add the leftover turkey to the soup at the last 30 minutes of cooking.
How To Make Crockpot Turkey Taco Soup
- First, start by finely mincing the garlic clove and set aside for now.
- Drain and rinse the canned corn and black beans.
- In a slow cooker, combine the beans, corn, rotel, tomato paste, taco seasoning, garlic, chicken broth and lime juice. Stir to combine.
- Cook on high for 3 hours or low for 6 hours.
- Stir in the leftover turkey meat 30 minutes prior to the soup being done.
- Top with some of your favorite toppings like sour cream, shredded cheese, cilantro, diced onions and tortilla strips. I like squeezing fresh lime juice over mine as well.
Optional Toppings
- Cilantro
- Sour Cream
- Queso Fresco
- Sliced Avocados
- Diced Onions
- Lime Juice
- Tortilla Strips
- Shredded Cheese
- Hot Sauce
Is It Spicy?
This crockpot turkey taco soup recipe does pack a punch when it comes to spice. However, it is not overly spicy and if you really enjoy eating spicy foods, you’ll probably think the taste is a bit mild. But for those who don’t like spice at all, this recipe will probably be too spicy.
Can I Use Ground Turkey?
Make this soup with ground turkey if you don’t have anymore leftover turkey. Simply brown the ground turkey in a pan first, then add to the crockpot.
Storing Suggestions
Store completely cooled leftover turkey soup in an air tight container in the refrigerator for 4-5 days.
Recipe Notes
- This recipe was made in a 6 qt crockpot. If you’re making it in a larger one, you’ll want to keep an eye on it after 2 hours on high or 5 hours on low because it may cook faster.
- If you don’t have leftover turkey to use, substitute it for ground turkey. Simply brown the ground turkey in a skillet over medium heat with a little bit of salt, black pepper and granulated garlic if desired. Once browned, add it to the crockpot with the rest of the ingredients and cook as directed.
- Leftover turkey should only be added into the slow cooker at the last 30 minutes of cooking. Since the turkey is already cooked, we are just heating it up in the soup.
- Add additional toppings of choice like cilantro, shredded cheese, queso fresco, diced onions, cilantro, lime juice, avocado, sour cream, tortilla strips, hot sauce or anything else you’d like.
- You may also substitute the turkey for leftover chicken.
Crockpot Turkey Taco Soup
Equipment
Ingredients
Turkey Taco Soup Ingredients
- 1 lb leftover turkey meat substitute for chicken or browned ground turkey
- 15.5 oz canned black beans drained and rinsed
- 15.35 oz canned corn drained and rinsed
- 20 oz canned original rotel
- 1 oz taco seasoning 1 packet
- 1 tbsp tomato paste
- 1 large garlic clove finely minced
- 2 tbsp lime juice 1 lime
- 2 cups turkey or chicken broth low sodium
Optional Toppings
- cilantro
- diced onions
- sour cream
- avocados
- tortilla strips
- shredded Mexican cheese blend
Instructions
- First, start by finely mincing the garlic clove and set aside for now.
- Drain and rinse the canned corn and black beans.
- In a slow cooker, combine the beans, corn, rotel, tomato paste, taco seasoning, garlic, chicken broth and lime juice. Stir to combine.
- Cook on high for 3 hours or low for 6 hours.
- Stir in the leftover turkey meat 30 minutes prior to the soup being done.
- Top with some of your favorite toppings like sour cream, shredded cheese, cilantro, diced onions and tortilla strips. I like squeezing fresh lime juice over mine as well.
Notes
- This recipe was made in a 6 qt crockpot. If you’re making it in a larger one, you’ll want to keep an eye on it after 2 hours on high or 5 hours on low because it may cook faster.
- If you don’t have leftover turkey to use, substitute it for ground turkey. Simply brown the ground turkey in a skillet over medium heat with a little bit of salt, black pepper and granulated garlic if desired. Once browned, add it to the crockpot with the rest of the ingredients and cook as directed.
- Leftover turkey should only be added into the slow cooker at the last 30 minutes of cooking. Since the turkey is already cooked, we are just heating it up in the soup.
- Add additional toppings of choice like cilantro, shredded cheese, queso fresco, diced onions, cilantro, lime juice, avocado, sour cream, tortilla strips, hot sauce or anything else you’d like.
- You may also substitute the turkey for leftover chicken.