Is it soup? Is it chili? I have no idea. Is it delicious? YES! I am titling this dish Slow Cooker Taco Soup Chili because I have no idea when a coup becomes a chili. It has broth but it is also “meaty” and chunky and substantial. I say, who cares and let’s eat it because it’s zesty and filling and SO yummy!
This soup/chili could also not be easier to make, which is the point of the slow cooker in my world. I just love the ability to dump a bunch of ingredients into it, set it and go. This is recipe will allow you to do that and end up with a super flavorful soup/chili overflowing with Mexican flavors.
Because it’s made with canned foods, I highly recommend that you spend the extra pennies to get reduced sodium cans, or better yet, sodium free. Cutting that extra sodium out will definitely make this even healthier.
You could also top this like you would a chili with a variety of things, but of course that will take it’s healthiness down a few notches. It took everything I had (and the fact that I was out) NOT to put a big plop of sour cream on the top of this! So I opted for a sprinkle of shredded cheese. You could do chips, sour cream, avocado etc – if you want the extra calories/points.
Let’s make this Slow Cooker Taco Soup Chili!
This recipe is 4 Weight Watchers Smart Points.
- 2 bags of crumbled beef substitute
- 1 small sweet onion, diced
- 2 packets no salt Ranch Seasoning
- 2 packets no salt Taco Seasoning
- 32oz vegetable broth
- 14.5oz can tomato sauce
- 2 14.5oz cans of diced tomatoes
- 14.5oz can no salt added black beans
- 1 can sweet corn
- Dump everything into slow cooker
- Cook on low for 6 hours
- Top with diced green onions, shredded cheese, sour cream, chips, avocado etc