Crock Pot Healthy Taco Soup

This Crock Pot Healthy Taco Soup is a hearty and protein-packed recipe, which uses pinto beans and lentils. It’s a great low-fat dinner option, ready in about 9 hours and 10 minutes.

Crock Pot Healthy Taco Soup Ingredients

• 1 ½ cups yellow onion, diced
• 3–4 cups low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (14.5-ounce) can brown lentils, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can corn kernels, drained and rinsed
• 1 teaspoon paprika
• 1 (1-ounce) packet taco seasoning
• 4 ounces dairy-free cream cheese
• ⅓ cup nutritional yeast
• Salt and pepper, to taste

How To Make Crock Pot Healthy Taco Soup

1. Load the crock pot: Add onion, broth, diced tomatoes, pinto beans, kidney beans, lentils, green chiles, corn, paprika, and taco seasoning to the slow cooker. Stir to combine.
2. Slow cook: Cover and cook on low for 8 hours.
3. Blend the cream cheese: After 7 hours, mix the cream cheese with a bit of hot water in a separate bowl until smooth.
4. Add creaminess: Stir the blended cream cheese and nutritional yeast into the soup. Cook for 1 more hour.
5. Season and serve: Add salt and pepper to taste. Serve hot with optional toppings like vegan cheese shreds, dairy-free sour cream, corn tortilla chips, or fresh cilantro.

Recipe Tips

• Can I make this soup spicier?
  Yes, add chili powder or hot sauce to taste.
• What can I use instead of dairy-free cream cheese?
  Silken tofu or coconut cream can work as alternatives.
• Can I use dried lentils instead?
  Yes, but they must be cooked first or added early with more broth.
• How to make it even thicker:
  Use an immersion blender to partially blend the soup before serving.
• Is this soup freezer-friendly?
  Yes, it freezes well in airtight containers for up to 3 months.

What To Serve With Taco Soup

This taco-flavored soup goes well with Tex-Mex sides. Try it with:

• Tortilla chips or baked corn chips
• Avocado slices or guacamole
• A simple green salad with lime dressing
• Vegan quesadillas or grilled sandwiches

How To Store Healthy Taco Soup

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.

Freeze: Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.

Healthy Taco Soup Nutrition Facts

• Calories: 648 kcal
• Carbohydrates: 111g
• Protein: 41g
• Fat: 6g
• Sodium: 845mg
• Fiber: 42g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different bean combination?
Yes, black beans or white beans are great substitutes.

Is nutritional yeast necessary?
It adds a cheesy flavor, but you can leave it out or use vegan cheese instead.

Can I cook this on high?
Yes, cook on high for about 4 hours total.

How can I add more veggies?
Add bell peppers, zucchini, or spinach during the last hour of cooking.

Try More Recipes:

• Crock Pot Hash Brown Potato Soup
• Crock Pot Gluten-Free Potato Soup
• Crock Pot Gnocchi Soup

Crock Pot Healthy Taco Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

9

hours 

Calories

648

kcal

A hearty, plant-based taco soup made in the slow cooker with beans, lentils, and dairy-free cream cheese.

Ingredients

• 1 ½ cups yellow onion, diced

• 3–4 cups vegetable broth
  

• 1 (15 oz) can diced tomatoes
  

• 2 (15 oz) cans pinto beans, drained & rinsed
  

• 1 (15 oz) can red kidney beans, drained & rinsed
  

• 1 (14.5 oz) can lentils, drained & rinsed
  

• 1 (4 oz) can diced green chiles
  

• 1 (15 oz) can corn, drained & rinsed
  

• 1 tsp paprika
  

• 1 (1 oz) packet taco seasoning
  

• 4 oz dairy-free cream cheese
  

• ⅓ cup nutritional yeast
  

• Salt & pepper, to taste

Directions

• Add all ingredients except cream cheese and nutritional yeast to crock pot. Stir well.
  
• Cook on low for 8 hours.
  
• After 7 hours, blend cream cheese with hot water. Add to soup with nutritional yeast.
  
• Cook for 1 more hour. Adjust seasoning and serve hot.