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Slow Cooker Turkey Nacho Soup

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1 (16-ounce) package Jennie-O® ground turkey
1 cup chopped onion
1 cup chopped green pepper
3 cloves garlic, minced
1 jalapeno, finely chopped
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1 tablespoon chili powder
2 teaspoons cumin
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 cups chicken broth
2 cups shredded cheddar cheese
½ cup heavy cream
2 tablespoons flour
Chi-Chi’s® authentic tortilla chips for serving


  1. Heat oil In large skillet over medium-high heat. Add turkey. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through.

  2. In 5- to 6-quart slow cooker, add cooked turkey, onion, green pepper, garlic, jalapeno, corn, black beans, tomatoes, chili powder, cumin, salt, pepper, cayenne and broth. Cover; cook on high setting 4 hours.

  3. Stir in cheese.

  4. In bowl, whisk together cream and flour until smooth. Stir into soup. Cover; cook 20 minutes.

  5. Serve with tortilla chips.

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