Easy taco soup for cold days.
Time to break out the crock pot. This taco soup can be made with minimal prepping required. Just throw the ingredients into your crock pot and continue with your day. Daniel and I like to use this soup for easy lunches all week long. Once it is finished, just portion it out for grab and go lunches.
Following our In.Form program? Leave out the corn and add extra veggies. You could double the onions and peppers, add zucchini, green beans, etc. Get creative. Leave a comment with how you changed up your taco soup.
As is, without the corn, this would count as:
1 meal protein and
1 fruit or legume
You can find nutritional information and add this food to your diary on MyFitnessPal. This does not include the toppings, though. You will need to add those separately to your food diary.
Please leave a review in the comments if you enjoyed this soup.
Easy Taco Soup that is Warming and Hearty
An easy to make crock pot taco soup. Customizable to make In.Form and Candida Diet Friendly.
Start the dried beans. Fill a pan with water to cover the beans by about two inches. (This will be approximately two inches above the beans.) Cover and heat on high until boiling. Boil for three minutes. Remove from heat. Leave covered for one hour. I add the bean water to the soup. If you don't wish to do this, add water or additional chicken broth to the soup.
Brown the beef. In a pan, cook up the beef, chopping as it cooks until it is in fine little pieces. Drain excess fat. Season with taco seasoning.
Add all ingredients to a crock pot. Cook on high for about six hours. You can cook on low for an additional six more hours if needed or desired.
Serve topped with sour cream, cheese, and tortilla chips.
If you are counting calories, omit the toppings. The soup is delicious by itself.