Cheesy Clean Eating Crock-Pot Taco Soup
This is actually more appropriately called my "whatever I have in my pantry that would be good in a taco soup" soup. After writing up this recipe, I couldn't help but get one started for our dinner tonight. It just sounded so good. I didn't have half of the ingredients, so I threw in what we did have and improved with the rest of it. Funny enough, this is how I make a lot of my recipes.
Granted, I'm not just throwing in willy nilly. After cooking for so long, I know what would go well with the other tastes and what would destroy it altogether. So be careful just throwing in whatever. For this recipe, think tacos. Anything that would be good in a taco would likely work in this recipe, like tomatoes, cheese, peppers, onions, corn, black beans, sweet potatoes, and definitely taco seasoning and garlic powder. If you have cold ingredients like avocados, I would toss them in at the end for a topping. At the end of the recipe, I'll give you some options and possibilities as well as some great substitutions for when you don't have all of the ingredients.
Yummy taco soup! Hamburger, beans, corn, and tomatoes. I usually eat mine with plenty of shredded cheese and sour cream on top, eaten atop one chip at a time. This way there's no real need to even have a spoon! We are huge Mexican food buffs, so if we are serving a Mexican-themed dish like this one, you can bet that there will always be chips to eat it with and salsa and guacamole to dip them in. A recipe simply doesn't get much easier than this one! Let me show you how I put this one together.
- 1 lb ground beef
- 1 large yellow onion
- 2 cups chili beans with liquid
- 2 cups kidney beans with liquid
- 2 cups whole kernel corn with liquid
- 1 cup tomato sauce
- 2 cups water
- 4 cups diced tomatoes
- 1 (16oz) can rotel
- 3 tablespoons taco seasoning, homemade preferred
- (Optional) 3 tablespoons ranch dressing mix, homemade preferred
- (Optional) 2 cups black beans
- (Optional) 1 cup shredded cheddar cheese
- (Optional) 2 cups organic whole milk, instead of water
- (Optional) sour cream, as a topping
- Notice there's a lot of optional items. This is a recipe that can be altered in a number of ways and still come out the same. It's just personal preference. We'll address these at the end.
- If you haven’t already, you’ll need to cook your hamburger meat in a large skillet until it’s fully cooked. When ready, toss this into your pot. (Whatever you’ve decided to cook your taco soup in, a crockpot, your Instant Pot, or a large pot on the stove.)
- Chop up your onion and add it to your pot as well.
- Then add your chili beans, kidney beans, and corn along with their liquid.
- Pour in your tomato sauce and 4 cups of diced tomatoes. Then add your water.
- Finally add your Rotel and your taco seasoning. Mix everything well.
- Cover and cook according to the desired method you chose. (Crockpot-on low for 6-8 hours, Instant Pot-10 minutes, and large pot on the stove-20 minutes)
- Serve with sour cream, shredded cheese, and tortilla chips.
- Optional: If you would prefer a cheesier taco soup you could add 2 cups of milk and your cup of cheddar cheese instead of the water. This will make your taco soup creamy and cheesy instead of reddish translucent.
- Optional: For a different flavor, add in 3 tablespoons of ranch dressing mix and/or a can of black beans.
- Substitutions: -If you have no milk, add sour cream right into the mix.
- -If you have no beans, add rice, lentils, quinoa or even another whole grain instead.
- -If you have no hamburger, add turkey, bacon, ham, chicken, sausage, or any other kind of meat.
- -If you have no onion, add shallots, leeks, or garlic.
|Serving size: 1 bowl or 1 1/2 cups|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Carbohydrates 38 g||13%|
|Fiber 9 g||36%|
|Protein 18 g||36%|
|Cholesterol 48 mg||16%|
|Sodium 1356 mg||57%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I don't think I ever have the exact ingredients for any recipe I want to cook. I've had to get familiar with substitutions or I would never be able to cook anything. Know what I mean? It always seems like the moment I have spinach on hand for my spinach dip, I don't have cream cheese, or when I finally have peanut butter for my double fudge brownies, I no longer have cocoa powder. So sometimes you have to improvise, and this is the perfect recipe for that.
In fact, I substituted a lot of ingredients in my taco soup tonight, and boy does it smell incredible in the other room. I've been tempted to get a bowl of it early before my husband comes home, but I know it's not ready yet. That's the one advantage AND disadvantage with cooking in the Crock-pot. You get to smell dinner cooking all day long, if you're home, but can't dig in until it's time for dinner that evening. It certainly makes the house smell amazing, but it's hard to wait to dive in and enjoy the delicious meal that you are making.
I hope you enjoy this recipe. I can't wait to dive into that taco soup tonight for dinner! For more delicious soup recipes, you'll definitely want to check out my Chicken and Wild Rice Soup and my Broccoli and Cheese. I think they are two of my most popular soup recipe on the internet right now. And for even more clean eating, healthy recipes, visit my collection of articles and stay tuned here. I've got much more to come in the future!
© 2013 Victoria Van Ness