The Pioneer Woman Tasty Kitchen
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Creamy Taco Soup

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Creamy Taco Soup is a healthy, protein-packed, fiber-rich, flavorful soup that comes together in minutes. Combine all the ingredients in a crockpot and dinner is ready in just a few hours.

Ingredients

  • 1 cup Low Sodium Chicken Broth (plus 1/4 Cup If Needed To Thin)
  • 1 can (15 Oz. Size) White Beans, Drained And Rinsed
  • 1 cup Plain Greek Yogurt (I Used 2%)
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (4 Oz. Size) Diced Green Chilies
  • 1 can (15 Oz. Size) Diced Tomatoes, No Salt Added
  • 1 cup Fresh Or Frozen Corn
  • 1-½ pound Shredded Precooked Chicken
  • 2 Tablespoons Fresh Lime Juice
  • 1 whole Jalapeno, Ribs And Seeds Removed, Diced
  • 1 clove Garlic, Minced
  • ½ teaspoons Onion Powder
  • 1 Tablespoon Fresh Oregano, Chopped
  • ½ teaspoons Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 2 Tablespoons Cilantro, Chopped
  • 2 teaspoons Citrus Seasoning Blend (like McCormick Citrus Or Mrs. Dash Fiesta Lime Seasoning Blend)

Preparation

Place 1/2 cup chicken broth and white beans in a blender and puree. Add the yogurt and blend with the bean mixture until smooth. Pour into a crockpot. Add all the remaining ingredients and stir to combine. Cover and cook on high for 2 hours or on low for 4-5 hours. Garnish with extra cilantro and Greek yogurt or cheese if desired.

Recipe adapted from Muscle and Fitness Hers.

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4 Reviews

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rinabeana on 4.27.2015

My husband LOVED this! I mixed the spices with zest and juice of 2 limes and about 1/4 c. olive oil, added a dash of balsamic vinegar, and put four chicken breasts in the crockpot with the spice/oil mixture. I cooked on high for 3 hours, then shredded the chicken. I added the rest of the ingredients (except frozen corn) and cooked on high for 2 hours. Just before eating I added frozen peas in place of the corn (mainly because we have a ton of them). Delicious dinner with plenty of lunch leftovers for my husband. Thanks for sharing!

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jessswan on 10.22.2013

I didn’t have quite all the spices, but I used what I did have, and it turned out awesome! Not necessarily as creamy as I expected, but still good, and very thick and hearty. My husband REALLY loved it and asked me to make it again. Thanks for sharing!

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greeleygirl on 10.17.2013

This was great. I luckily had some leftover roasted chicken and cooked corn, so this came together ridiculously fast for me. Thanks for a great recipe, Tricia.

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Fab Chef on 10.9.2013

This was fabulous. I added a can of whole white beans as well! Will make again!

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