Crockpot cooking is one of my favorite things to do because it makes a lot of food and it is basically effortless. Soup is a great meal during the colder months, but we really enjoy having this soup year-round and it is a go-to meal for us.
This soup is satisfying, filling, nutritious, and delicious!
Protein, vitamin C, choline, copper, fiber, potassium, folate, essential amino acids, etc. This soup has a pretty great nutrient and health profile. Homemade soups made using canned ingredients can become pretty high in sodium pretty quickly. I am not saying that sodium is all bad, but looking for fresh options, or canned or frozen options that are labeled as reduced sodium or sodium-free can be a great move.
Another great thing about this soup, is that it is relatively cheap to make. Who doesn’t like affordable, big-batch, and healthful meals!
As mentioned on the recipe card, the rice is optional depending on how thick you like your soup to be. If you like it thinner, skip the rice. I personally like to top my soup with cheddar cheese and scoop it with tortilla chips, so adding the rice gives it a great consistency.
**I will add that I think there is some wiggle room on the amount of taco seasoning. I personally think that it is pretty good at 1/4 C., but I have heard some people say that they think the soup could be better with a stronger taco flavor and a little more spice.**
**I typically use mild green chilies as I am not a huge fan of super spicy foods. I would not call this soup spicy on its own, so if someone wished for more spice they could use hot green chilies or the hot blend of tomatoes and chilies.**
**I usually like to add some bell pepper into this soup as well, but do not always have them on hand so I left it out of the recipe.**
Intuitive Health & Living 