Yield: serves 6

Turkey Taco Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Use that leftover holiday turkey (or chicken) to whip up a delicious dinner of Turkey Taco Soup. Made in the slow cooker, this is an easy meal for any time of year!


  • 4 cups shredded turkey (or chicken)..or use raw turkey breasts
  • ½ yellow onion, diced
  • 1 green pepper, diced
  • 16 ounce jar corn and black bean salsa
  • 32 ounce chicken stock
  • 15 ounce can corn, drained
  • 15 ounce can creamed corn
  • 1 ½ ounce package taco seasoning (about 2 Tablespoons)
  • 2 teaspoons cumin
  • 1 ½ cups heavy whipping cream


  1. In a large slow-cooker, combine all ingredients except heavy cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove turkey, shred it, and return to pot. Stir in heavy cream.
  2. Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!


For the Instant Pot:

  1. Plug in the Instant Pot. 
  2. Add chicken broth, turkey breasts, taco seasoning, salsa, onion, green pepper, corn (both kinds), and cumin. Give a quick stir.
  3. Secure lid, turn to "SEALING", pressure cook on high for 8 minutes. After the six minutes, set timer for 10 minutes for Natural Pressure Release. After ten minutes, do a quick release until valve drops and pressure is released completely.
  4. Open lid and add heavy cream. Stir and serve with sour cream, cheese, avocado, cilantro or any other toppings you enjoy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 956Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 312mgSodium: 1622mgCarbohydrates: 46gFiber: 6gSugar: 13gProtein: 118g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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