Need a warm bowl of comfort without the guilt? Try this creamy, satisfying taco chili soup for dinner this week. It tastes amazing and it's a cinch to make. With the help of your slow cooker you'll be all set.
One of the ways I get inspiration for my slow cooker recipes is simply reading regular non-slow cooker recipes. My mind is always racing to think "how could I make this into a slow cooker recipe?" Sometimes, it's hard and doesn't work out and sometimes it's simply a matter of putting the same ingredients into my crockpot and cooking on low for a few hours. When it comes to stews, soups and chilis the slow cooker is a master chef. I love making soups in the slow cooker and letting them simmer all day long.
I got the inspiration for this particular recipe from a fellow food blogger, Gina of Skinnytaste. I changed it up to make it my own and I also slow cooked the soup instead of making it on the stove. I love how this soup has a creamy thick consistency without heavy cream. To thicken the soup, I used a can of refried beans which goes along nicely with the Mexican theme. I hope you enjoy it as much as I did! This is such a perfect supper and I love eating the leftovers for lunch the next day.
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