Low Fat Crock Pot Taco Soup

Low Fat Crock Pot Taco Soup is a super easy meal to throw together and let the slow cooker do the rest!


Are you a crock pot lover? Maybe you’ve had some bad experiences with your slow cooker and just haven’t found a recipe that came out well. The biggest culprit of crock pot mishaps is having food come out dry!! Who loves that?? Not I! Crock Pot fails are the biggest reason most of us won’t choose to use this handy kitchen appliance. BUT if you are willing to give the crock pot another chance, this is a recipe that will make your family sings praises to you!



My family loves tacos so this was an easy recipe to work out so that everyone would enjoy it, even the non bean loving children! Adapted from my Crock Pot Chicken Taco Chili which they love, and of course just calling it taco soup made them want to try it.  Be aware though this recipe is on the spicy side. You can reduce the spices by eliminating the salsa, using only one can of diced tomatoes with green chili’s or reducing the chili powder used. Now if you ask my hubby and my youngest child who is 7, they will say it isn’t spicy at all. My daughter, my teen and myself all noticed the spice but it wasn’t too overpowering. So play around with the seasonings and adjust to your liking.

The chips you see here are actually Rice Chips! Have you seen these?


I love them! Made with brown rice, rice flour, safflower and sunflower oil, sesame seeds and salt! I found them at Trader Joes, Whole Foods and even Aldi’s believe it or not!


Just as an FYI, toppings are not included in the nutrition info. Just so you know, the topping choices are what entice my kids to eat soup!

However much spice you decide, it will be a delicious meal that will also provide some left overs, and who doesn’t enjoy that?!


5.0 from 1 reviews

Low Fat Crock Pot Taco Soup
Nutrition Information
  • Serves: 10
  • Serving size: 1 cup
  • Calories: 215
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Carbohydrates: 27.5g
  • Sugar: 7.7g
  • Sodium: 881mg
  • Fiber: 7.5g
  • Protein: 16.9g
  • Cholesterol: 32mg

Prep time: 
Cook time: 
Total time: 

  • 1 pound 93% lean ground turkey
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup chopped onion
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15.5 ounces) black beans, drained, rinsed
  • 1 can (15.5 ounces) pinto beans, drained, rinsed
  • 1 cup mild salsa
  • 2 cans (10 ounces) diced tomatoes with green chili’s
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon pepper
  • 1-2 cups water to thin out to liking
  • Optional Toppings: Shredded cheddar cheese, scallions, sour cream, tortilla chips, avocado
  1. In a large saute pan, add oil, garlic and onion and cook until softened.
  2. Add turkey and cook until browned.
  3. Add all remaining ingredients into crock pot.
  4. Cook on low 4 hour- 6 hours.
  5. Use water to thin out soup if desired.
  6. Add optional toppings and enjoy!
Weight Watchers PointsPlus: 5*



  1. Oh, thank you for this recipe. My family LOVES taco soup!!! This is going to be a real treat!! :)

  2. Lisa Olson says:

    I made this and it turned out great. Everyone loved it!

    I made a bunch of substitutions based on what I had – kidney beans i.o. pinto, 2 cans diced tomatoes blended i.o. crushed tomatoes, beef i.o. turkey, no taco seasoning or chili powder, and I added celery which we loved.

    Thanks for the great recipe! :D

  3. My husband and I have a great time trying all your great recipes. With\
    just the two of us it is a new adventure every week. The saturday morning
    coffee people love the variety all of you provide. Thanks

  4. This looks great! This is probably a silly question but for the diced tomatoes with green chilies, what green chilis are those? Jalapeno, serrano etc? And what quantity should add in for medium spicy? Thanks!


  1. […] about taco’s?? Love them?? Then my Crock Pot Taco Soup Chili is want you’ll be happy […]

We Love to Hear From You


Rate this recipe: