Healthy Crock Pot Taco Soup is loaded with veggies and bold southwest flavors for a hearty meal perfect for the cold weather! It is a vegetarian soup that is low in fat and high in protein. It will fool even the biggest of meat-eaters into thinking it is loaded with beef, but it uses meatless veggie crumbles as a healthier substitute.
I know, I know, you must all be thinking I am crazy at this point, but I promise they aren’t as scary as they sound. I would have never tried them myself, for the fear of the unknown crazy vegetarian product, but I stumbled upon them at dining services once. They ran out of the beef option for the daily special, but still had some of the vegetarian special, so I decided to give it a try.
I was pleasantly surprised at how much the texture and flavor tasted just like meat! I made this soup over the weekend and enjoyed it for dinner. I packed up the leftover and put them in the refrigerator to enjoy for lunches at work during the week. My husband has been working his usual late evenings on the farm so I never expected him to give it a try.
That night he crawled into bed late and commented on the fantastic soup in the refrigerator that he loved. I laughed out loud so hard, because had he known it used meatless crumbled, I guarantee you he would have never even tried it. Unfortunately I had to explain my laughter, and when I told him what the soup was made with, he refused to eat any more. The boy is stubborn I tell you, he loved the soup but won’t eat more just because it isn’t “real” meat! What am I going to do with that boy?!
This tells you just how good the meatless crumbles are at disguising themselves as the real thing though. My husband is a tried and true meat and potatoes kind of guy and even he was fooled. If you aren’t on board with meatless crumbles just yet, you could easily substitute lean ground turkey or chicken that has been browned.
Healthy Crock Pot Taco Soup
A hearty soup loaded with veggies and bold Southwest flavors!
Ingredients
- 2 c. salsa, preferably NOT thick and chunky style
- 4 c. chicken broth, divided
- 3 Tbsp. Masa corn flour, you can substitute all-purpose flour
- 12 oz. package of meatless crumbles
- 4 oz. can diced green chilis
- 1 c. black beans, rinsed
- 1 lg onion, diced
- 1/2 bell pepper, diced
- 1 packet taco seasoning
- 1 tsp. cumin
- 1 c. cilantro, roughly chopped
- 2 c. non-fat plain Greek yogurt
Instructions
- Wisk flour into 1 cup of chicken broth. Dump into Crock Pot along with the remaining ingredients, except cilantro and Greek yogurt. Cook for 2-3 hours on high or 6-8 hours on low. Serve warm garnished with cilantro and Greek yogurt.
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Nutrition Information:
Yield: 5 Serving Size: 5 servingsAmount Per Serving: Calories: 374Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 1947mgCarbohydrates: 68gFiber: 9gSugar: 12gProtein: 21g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
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Bonnie says
i don’t care for cumin. Can it be left out? Also, I know my husband…. He will want meat. How much lean turkey should I used?
Danielle Green says
Hi Bonnie, you could substitute the cumin with chili powder or garlic powder for flavor or just leave it out, but then there will be a bit less flavor. As for substituting ground beef or turkey, around a pound pre-cooked should be good.
Shirley says
Is the sodium correct? Looks rather HIGH
charlotte says
…I’m going to assume the timing instructions are backwards? I feel that 2-3 hours on low or 6-8 hours on high will yield very different outcomes lol
Danielle | Krafted Koch says
Yes, you are very correct Charlotte! Thanks for catching that. 🙂
Thalia @ butter and brioche says
This taco soup looks and sounds seriously delicious.. definitely perfect for the transitioning weather right now!
Danielle | Krafted Koch says
Thanks Thalia!