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.
1 1/2 cups yellow onion, 3-4 cups vegetable broth, 1 (15-ounce) can diced tomatoes, 2 (15-ounce) cans pinto beans, 1 (15-ounce) can red kidney beans, 1 (14.5-ounce) can brown lentils, 1 (4-ounce) can green chilies, 1 (15-ounce) can corn kernels, 1 teaspoon paprika, 1 (1 ounce) packet taco seasoning
Cook on low for 8 hours. After 7 hours of cooking, place the cream cheese in a separate small bowl and mix with a little bit of hot water until smooth and creamy. Add the cream cheese, nutritional yeast to the slow cooker bowl and stir to combine. Cook for the remaining hour.
4 ounces cream cheese, 1/3 cup nutritional yeast
Season with salt and pepper to taste and serve while hot with cheese shreds, sour cream, corn tortilla chips, and cilantro.
Instant Pot Instructions
Place the onion, broth, diced tomatoes, pinto beans, kidney beans, lentils, chopped green chilies, corn, paprika and taco seasoning in the Instant Pot. Stir to combine.
1 1/2 cups yellow onion, 3-4 cups vegetable broth, 1 (15-ounce) can diced tomatoes, 2 (15-ounce) cans pinto beans, 1 (15-ounce) can red kidney beans, 1 (14.5-ounce) can brown lentils, 1 (4-ounce) can green chilies, 1 (15-ounce) can corn kernels, 1 teaspoon paprika, 1 (1 ounce) packet taco seasoning
Cook under manual high pressure for 7 minutes with a 10 minute natural release. Then, release the remaining pressure and set the pot to the sauté function.
Place the cream cheese in a separate small bowl and mix with a little bit of hot water until smooth and creamy. Add the cream cheese, nutritional yeast to the slow cooker bowl and stir to combine. Allow to thicken and melt into the soup, about 5-7 minutes.
4 ounces cream cheese, 1/3 cup nutritional yeast
Season with salt and pepper to taste and serve while hot with cheese shreds, sour cream, corn tortilla chips, and cilantro.
Storage Instructions
This crockpot taco soup will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. Before storing, allow the soup to cool completely to room temperature. Transfer to an airtight container (preferably glass when refrigerating) or Souper cubes, if freezing leftover cooked soup.
Freezer Meal Instructions
Place all uncooked ingredients, except for the cream cheese, nutritional yeast, and broth in a freezer safe, gallon-sized ziplock bag. Seal tightly, removing any excess air. Place inside a second freezer safe bag (this is optional, but will help prevent freezer burn) and seal again, removing any excess air. Store flat in the freezer for optimal space saving. When ready to cook, dump bag contents into slow cooker bowl frozen. Pour over vegetable broth and cook per instructions as usual.
Notes
Lentil substitutions: Use another can of beans, or ground beef (vegan or regular). If you choose to use ground beef, make sure to brown it in a large skillet, then drain the excess grease before adding to the slow cooker bowl (this applies to both regular and vegan beef).
Bean options: I used pinto beans and kidney beans, but you can use any beans you like. Black beans, chickpeas, even cannellini beans will work.
Corn options: I used canned corn, but frozen corn or fresh corn will work. Swap 1 1/2 cups corn in place of 1 can, or omit entirely if preferred.