This healthy taco soup recipe, made in a crock-pot, is so easy to make and tastes incredible!  You literally throw all the ingredients in your pot, enjoy your day and come home to an amazing dinner!

While I have already shared a few taco soup recipes with you, this recipe was so good that I knew it was worthy of sharing it as well, more importantly, I knew that you would love it!  This recipe is made with skinless chicken thighs and fresh vegetables and has nothing canned in it!

The past recipes I have shared with you are:

• A quick 30 minute taco soup which everyone loves, is easy and uses canned goods.  You can make this taco soup in 30 minutes or less
• A more time traditional Mexican soup recipe this is an all time favorite recipe, it does take more time to prepare than both of these recipes and if you have the time, I’d highly recommend it

Both of these recipes, I have shared in the past, are great recipes but completely different in flavor.  This taco soup recipe tastes more like the traditional/authentic recipe without all the fuss!!!!

A big key difference for this recipe vs a restaurant taco soup:

In restaurants, tortilla strips are placed directly in the soup to thicken it, it adds flavor and texture.  The soup is then blended, making the tortilla strips part of the broth

vs

Using fresh corn, blending 1/2 of the corn and adding fresh cornels creates the same type of broth without the added calories

Place chicken thighs on the bottom of your crock-pot (if you don’t known one, buy one you will never regret it)

add 1/2 of what bell peppers are called for to a food processor (or chop by hand)

puree until fine (for all the vegetables you will do the same process)

add bell peppers, tomatoes, onion and chipotle in adobe sauce to the crock-pot (you need to process in batches per vegetable)

puree the corn the same way, add taco seasoning or chili powder

cover and let cook for 5-6.  Stir, if the chicken does not shred, remove from crock-pot and shred, place back in the soup.  Top with fresh juice from a lime and cilantro.  Additional optional toppings when serving:  sour cream, avocado and shredded cheese.

If you do not own a crock-pot you can cook this on the stovetop, cooking it for 1-1 1/2 hours on low.  As you can see from the photo, pureeing 1/2 of the vegetables creates a broth that resembles “tortilla” soup but without the tortilla.  The flavor and texture is there but not the added calories!

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Thank you again ~ Patty Limatola-Tanenbaum