This Slow Cooker Cheesy Turkey Taco Soup takes just 15 minutes to prepare and then simmers all day in the Crock Pot. It’s creamy, cheesy comfort food that’s easy to make and perfect for busy weeknights.
Table of contents
- Ingredients
- Instructions
- How to store and reheat
- What to serve with this soup
- More easy slow cooker meals
The slow cooker is a lifesaver for busy households: toss ingredients in the morning and come home to a warm, satisfying dinner. This Cheesy Turkey Taco Soup is a comforting twist on classic taco soup. It uses turkey breast tenderloins as a lean protein base, but you can easily substitute boneless, skinless chicken breasts if you prefer.
The recipe combines savory taco seasoning with onions, bell pepper, diced tomatoes with green chiles, and a touch of cream cheese to create a rich broth. The turkey is shredded after cooking and stirred back into the pot with shredded cheddar for that irresistible cheesy finish. The result is a family-friendly soup that’s both flavorful and simple to prepare.
Ingredients
- 1.5 pounds turkey breast tenderloin (or boneless, skinless chicken breasts)
- 2 tablespoons taco seasoning (use store-bought or your favorite homemade blend)
- 1 cup onion, diced (red or yellow both work)
- 1 cup green bell pepper, diced (red or yellow pepper may be substituted)
- 20 ounces diced tomatoes with green chilies (two 10-ounce cans)
- 2 cups chicken broth
- 8 ounces cream cheese, cubed
- 2 cups shredded cheddar cheese
Instructions
1. Season the meat. Rub the turkey breast tenderloins (or chicken breasts) evenly with the taco seasoning.
2. Combine in the slow cooker. Place the seasoned turkey in a large slow cooker and add the diced onion and bell pepper.
3. Add liquids and cream cheese. Pour in the diced tomatoes with green chilies, the chicken broth, and the cubed cream cheese. Stir gently to distribute the cream cheese among the vegetables and broth.
4. Cook low and slow. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the turkey is cooked through and tender.
5. Shred the turkey. Remove the turkey from the slow cooker and shred with two forks, or shred it directly in the cooker if you prefer.
6. Finish with cheese. Return the shredded turkey to the slow cooker and add the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy. Let it rest for 5–10 minutes to fully meld the flavors and melt the cheese.
7. Serve and garnish. Ladle the soup into bowls and top with optional garnishes like tortilla strips, chopped fresh cilantro, and diced avocado as desired. Enjoy warm.
How to store and reheat
Storage: Cool leftover soup and transfer to an airtight container. Refrigerate and use within 5 days for best quality.
Reheating from the refrigerator: Warm the soup in a saucepan over medium heat for about 10 minutes, stirring occasionally. You can also reheat single portions in the microwave for 2–3 minutes, stirring halfway through.
Freezing: Freeze in a freezer-safe container or heavy-duty zipper bag. Leave about 1 inch of headspace to allow for expansion. Freeze up to 3 months.
Reheating from frozen: Thaw in the refrigerator for 24 hours, then reheat gently on the stove over low heat until heated through (about 15–20 minutes), or transfer to a slow cooker and warm on low for 1–2 hours.
What to serve with this soup
Garnish Cheesy Turkey Taco Soup with tortilla strips, fresh cilantro, and diced avocado for texture and brightness. For dipping, serve with warm bread such as jalapeño cheddar focaccia or tortilla chips. A crisp side salad or a simple grain salad pairs nicely if you want a fuller meal.
Suggested pairings:
- Mexican-style quinoa or a quinoa corn salad
- Grilled romaine or chopped salad with a lime-honey dressing
- Sweet potato or roasted vegetable salad for a heartier side
More easy slow cooker meals
Keep your weeknights easy with other slow cooker favorites that offer comforting flavors and minimal hands-on time.
- Easy Slow Cooker Vegan Chili (three-bean taco style)
- Crock Pot Pork Chops with French Onion Gravy
- Slow Cooker Beef Ragu
- Greek Turkey Soup
- Slow Cooker Black Pepper Beef and Broccoli
- Gluten-Free Pasta Fagioli Soup
- Slow Cooker Hawaiian Chicken Sliders
Slow Cooker Cheesy Turkey Taco Soup
An easy, family-friendly slow cooker soup with seasoned turkey, vegetables, cream cheese, and shredded cheddar for a rich, cheesy finish. Prep in 15 minutes and let the Crock Pot do the rest.
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 3–4 hours (high) or 6–8 hours (low)
Total Time: 4 hours 15 minutes (using 4 hours cook time as an example)
Author: Whitney Bond
Ingredients
- 1.5 pound turkey breast tenderloin, or boneless chicken breasts
- 2 tablespoons taco seasoning
- 1 cup diced onion
- 1 cup diced green bell pepper
- 20 ounces diced tomatoes with green chilies (two 10-ounce cans)
- 2 cups chicken broth
- 8 ounces cream cheese, cubed
- 2 cups shredded cheddar cheese
Optional Toppings
- 1 cup tortilla strips
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
Instructions
- Rub the turkey breast tenderloin (or chicken breasts) with the taco seasoning.
- Place the seasoned meat in a large slow cooker with the diced onion and bell pepper.
- Add the diced tomatoes with green chilies, chicken broth, and cubed cream cheese.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Shred the turkey, either by removing it first or shredding in the slow cooker.
- Return shredded turkey to the slow cooker and stir in the shredded cheddar cheese.
- Stir to combine and allow the cheese to melt for 5–10 minutes.
- Serve topped with tortilla strips, cilantro, and diced avocado if desired.
Notes
- Nutrition information excludes optional toppings.
- Boneless, skinless chicken breasts are a fine substitute for turkey.
Nutrition Facts (per serving)
Serving size: 1 of 6 | Calories: 439 kcal | Carbohydrates: 10 g | Protein: 39 g | Fat: 27 g | Saturated Fat: 15 g | Cholesterol: 131 mg | Sodium: 800 mg | Fiber: 1 g | Sugar: 5 g