I am changing the game of passive cooking with my new crockpot Taco Soup Recipe. This low calorie soup gets you six servings with about 290 calories! It’s the perfect combination that leaves you feeling full, but not stuffed. You will be satisfied without breaking your diet!
I created this soup in the midst of my weight loss battle. It is for sure a battle because there are so many good foods out there! However, to lose weight you have to be in a calorie deficit. So it’s like all this great food is out there, but you can’t eat it. It’s literally the worst, but I’m trying to make the best out of this situation.
That’s where this low-calorie taco soup comes in. Not only is it great on your waistline, but it’s also wonderful for your budget and time. This lovely meal only costs about $9 to make TOTAL! Also, it’s a passive meal because you throw it all in one crockpot and go about your day. I’m a busy med student so I don’t have time to slave over a great dinner. Also, I just cook for me, so I can’t make these monstrous meals every night. It’s easier for me to make one meal that I can spread out over a few days.
Taco Soup Recipe Notes
This recipe is so easy, that even if you don’t know how to cook, you can make this. The trickiest part about this recipe is shredding the chicken. After you cook the chicken in the broth for about three or four hours, you are going to pull it out onto a plate or cutting board. The easiest trick for me is to hold the chicken with tongs or a fork in my non-dominant hand and place another fork in my dominant hand. Holding the chicken, I pull at it until the chicken starts to pull away. If you want to chop the chicken instead, that’s fine as well! Whatever is easiest.
I also waited a few hours to add the rice. Now, I used brown rice because this is a low-calorie taco soup recipe, but you can use other rice if you would like. I wanted to wait to add the rice because I didn’t want the rice to overcook or become soggy. So, I added it about 3 or 4 hours after everything else. Then I let it cook for 3 or 4 more hours and everything was perfect.
Now, in my video, I let it sit for 10 hours, but after 7, I turned the crockpot down to low so my meal didn’t overcook. Mine was pretty thick by the time I was ready to serve it, so if you want it to be a little more soupy, then add some more water or broth. When I was ready to serve, I served it warm and added cheese and sour cream on top. It was amazing and I felt great. After you try this one, you can try one of my other chicken recipes!
The Recipe
So let’s get started on this low-calorie Crockpot Taco Soup Recipe! To speed up time in the kitchen, go ahead and pull out all of your ingredients. Remember, the easiest part about this recipe is that we can throw everything in the crockpot (except the rice, sour cream and cheese) turn it on low and go about our day! If you want to cut cooking time in half, then turn it on high! You can even cook this low calorie crockpot taco soup recipe on the stove. Below are the ingredients and cooking instructions. Enjoy and make sure to like this recipe and leave a comment telling me how you like it!
Low Calorie Slow Cooker Taco Soup
Equipment
- Crockpot
Ingredients
- 1 can pinto beans 16 oz
- 1 can black beans 16 oz
- 1 packet taco seasoning 2 tbsp or 1 oz
- 1 can rotel
- 3 cups chicken broth
- 1 lbs chicken breast about 2
- 1 cup brown rice
- 1 cup fresh or frozen corn
- 2 cups shredded mexican cheese optional
- 1 tbsp sour cream optional
Instructions
- Turn crock pot to low and add all ingredients except rice, cheese, and sour cream. Stir and cover.
- Let sit for about four hours, stirring occasionally. Once chicken is cooked through, pull it out and shred it, then add it back to the soup. At this time, add rice.
- Continue to cook for three more hours before serving, or switch to low until ready to serve. Serve warm, adding cheese and sour cream as toppings.
- Enjoy and take pictures, making sure to share them with me and leave a comment on how it went!