Creamy Taco Soup

Creamy Taco Soup

  • Servings: 4-6
  • Time: high for 2 hours or on low for 4-5 hours
  • Print

This soup is a quick easy meal that you can portion out for the week and even put in the freezer when you are in a pinch. Make it with a salad for a great meal.

Credit: Melanie Mitro
Make sure to rinse the black beans well before adding to the soup.


3/4 c nonfat greek yogurt
1 15 oz can of white beans (drained and rinsed)
1 15 oz can of black beans (drained and rinsed)
1 4 oz can of diced green chilis
1 15 oz can diced tomatoes
1 cup reduced sodium chicken broth
1 cup frozen or fresh corn
1 1/2 shredded cooked chicken breast. (To prep chicken, I put a 4 pieces of uncooked chicken into a pot with water and boil until done, then shred with 2 forks).
2 tbsp fresh lime juice
1 clove garlic minced
1/2 tsp onion powder
1 tbsp fresh oregano chopped
1/2 tsp smoked paprika
1 tsp cumin
1 tbsp dried cilantro
2 tsp mrs dash fiesta lime seasoning blend


Place 1/2 cup broth and white beans in a blender to puree. Add in the yogurt and blend again. Pour liquid into a slow cooker. Add remaining ingredients and stir well. Cover and cook on high for 2 hours or on low for 4-5 hours.


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