Crock Pot Beef Taco Soup

I absolutely love Fall and with Fall comes all the delicious warm soup recipes! This creamy, low carb, lightened up recipe is absolutely delicious! I used less cream cheese than other taco soups and added plain Greek yogurt which allowed the soup to remain creamy without adding all the fat and calories. A touch of Hidden Valley ranch seasoning mix adds a touch of zip and blends so nicely with the taco seasoning and plain Greek yogurt. I topped it with a little bit of sharp cheddar cheese and some fresh chopped cilantro! It was pretty amazing! This recipe makes 5 large servings plus you can enjoy 2 additional Greens on the side! I had a cup of  mini bell peppers from the air fryer. So yummy! Enjoy!


Crock Pot Beef Taco Soup

Ingredients:
2 lbs 95 to 97% lean ground beef (4 Leaner)
4 1/2 ounces or 9 tbsp reduced fat cream cheese (4 1/2 Healthy Fats)
2 (10 ounce) cans Rotel (5 Greens)
1 tbsp low sodium taco seasoning (6 Condiments)
2 tsp Hidden Valley ranch seasoning mix (4 Condiments)
4 cups low sodium chicken broth (4 Condiments)
3/4 cup 2% plain Greek yogurt (1/2 Leaner)
1/2 cup reduced fat cheddar cheese, shredded (1/2 Lean)
5 tbsp fresh cilantro, chopped (1/3 Condiment)

Directions:
Brown ground beef until fully cooked.
While meat is cooking, place cream cheese, Rotel tomatoes, taco seasoning and ranch seasoning in the slow cooker.
Drain grease from meat and put the meat in the slow cooker.
Stir to combine meat with cream cheese and Rotel.
Pour chicken broth over meat mixture.
Cook on LOW for 4 hours or on HIGH for 2 hours.
Before serving, stir in Greek yogurt.
Divide portions into 5 servings (about 2 generous cups per serving).
Add cheddar cheese (almost 2 tbsp per bowl) and garnish with cilantro (1 tbsp per bowl), if desired.

Makes 5 Servings
with 1 Leaner, 1 Green, 3 Condiments and 1 Healthy Fat per serving
*Add 2 more Greens to complete your Lean and Green meal


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