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Home » Main Dishes » Vegetarian » Healthy Crock Pot Taco Soup

Healthy Crock Pot Taco Soup

October 22, 2014 by Danielle Green 9 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Healthy Crock Pot Taco Soup - Krafted Koch - An easy slow cooker recipe for flavorful and healthy taco seasoned soup that you can set and forget!

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 - Krafted Koch
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Healthy Crock Pot Taco Soup - Krafted Koch - An easy slow cooker recipe for flavorful and healthy taco seasoned soup that you can set and forget!

Healthy Crock Pot Taco Soup

Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

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

  1. 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 servings
Amount 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.

© The Creative Bite
Cuisine: Southwest / Category: Soup

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Filed Under: Crock Pot, Healthy Recipes, Main Dishes, Recipe, Soup, Vegetarian, Vegetarian


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. Thalia @ butter and brioche says

    October 24, 2014 at 2:20 am

    This taco soup looks and sounds seriously delicious.. definitely perfect for the transitioning weather right now!

    Reply
    • Danielle | Krafted Koch says

      November 2, 2014 at 8:01 pm

      Thanks Thalia!

      Reply
  2. charlotte says

    November 25, 2014 at 6:58 am

    …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

    Reply
    • Danielle | Krafted Koch says

      November 25, 2014 at 9:41 am

      Yes, you are very correct Charlotte! Thanks for catching that. 🙂

      Reply
  3. Shirley says

    February 20, 2015 at 5:34 am

    Is the sodium correct? Looks rather HIGH

    Reply
  4. Bonnie says

    April 25, 2015 at 12:50 am

    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?

    Reply
    • Danielle Green says

      April 25, 2015 at 7:17 am

      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.

      Reply

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