Healthy Slow-Cooker Black Bean Taco Soup Recipe
Black Bean Taco Soup
1/6 of recipe (about 1 1/4 cups): 180 calories, 2g total fat (<0.5g sat. fat), 738mg sodium, 32.5g carbs, 8.5g fiber, 5.5g sugars, 8.5g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
3–4 hours or 7–8 hours
Ingredients:
3 cups low-sodium vegetable broth
Two 15-oz. cans black beans, drained and rinsed
One 14.5-oz. can diced tomatoes with green chiles (not drained)
1 cup (about 1 small) chopped onion
1 cup (about 1 medium) chopped bell pepper
1 1/2 tbsp. taco seasoning
1 oz. (about 12) lightly crushed tortilla chips
Optional toppings: avocado, shredded reduced-fat Mexican-blend cheese, light sour cream
Directions:
In a slow cooker, combine all ingredients except chips.
Cover and cook on high for 3–4 hours or on low for 7–8 hours, until veggies are tender.
Stir well. Using an immersion blender, blend about half of the soup mixture. (Or blend it all, if you love a pureed soup.)
Serve topped with crushed chips.
MAKES 6 SERVINGS
HG Tips!
⭑ Use chicken broth for even more flavor.⭑ No immersion blender? Transfer half the soup to a blender; puree until smooth, and return to the slow cooker.
⭑ To reduce sodium, use no-salt-added black beans, no-salt-added broth, and/or reduced-sodium taco seasoning.
⭑ FYI: Not all taco seasonings are gluten free, so read labels carefully if that’s a concern.
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
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