This Healthy Crockpot Taco Soup recipe is a quick and easy weeknight meal made from simple ingredients and pantry staples. It’s rich in flavor, high in protein, and easy to customize to suit your family’s taste buds. Throw the ingredients in your crockpot in the morning, then set it and forget it!
Place the onion, broth, diced tomatoes, pinto beans, kidney beans, lentils, chopped green chilies, corn, paprika and taco seasoning in the bowl of the slow cooker. Stir to combine.
Cook on low for 8 hours.
After 7 hours of cooking, add the cream cheese, nutritional yeast to the slow cooker bowl and stir to combine. Cook for the remaining hour.
Season with salt and pepper to taste and serve while hot with cheese shreds, sour cream, corn tortilla chips, and cilantro.
Short on time? Make this healthy taco soup in the Instant Pot under manual high pressure for 7 minutes!