Slow Cooker 8-Can Taco Soup

Our first cookbook hits the store shelves this week and we couldn’t be more excited!!
However, our schedules are packed with meetings and figuring out marketing/advertising strategies.
I have to admit that my family has eaten more fast food in the past few weeks than we have in our entire lives.
So this week, I have made it a goal to actually make dinner every night this week . . . they will probably be all the easiest slow cooker meals that I know, but that is so much better than getting food from a drive-thru!
 This soup is a recipe that I found recently and it has got to be one of the EASIEST meals I have ever made; yet it was surprisingly delicious! I am always going to keep these ingredients stocked in my pantry for those crazy nights when I need a fast meal.
 Even if you don’t have a slow cooker, you could easily prepare it in a large stock pot over medium heat for about 20 minutes.

This soup can also be made into a quick and easy freezer meal- read the directions in the recipe for the instructions on how to make it happen.

And if you are looking for more easy and delicious freezer meals, be sure to check out our newest ebook:

Screen shot 2015-04-08 at 4.05.19 PM
The Best Freezer Meals from Six Sisters’ Stuff!
Inside you will find 75 of our Tried-and-True Freezer Meal Recipes that our families have loved . . . with easy instructions and tips to help make meal planning and prep a breeze.
Get this ebook for only $4.99!
Click HERE to buy it now.

Slow Cooker 8-Can Taco Soup
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
One of the easiest meals I have ever made, plus my entire family loved it!
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (15 oz) can sweet corn, drained
  • 1 (12.5 oz) can chicken breast, drained
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10 oz) can green enchilada sauce
  • 1 (14 oz) can chicken broth
  • 1 (1 oz) packet taco seasoning
  1. Spray slow cooker with non-stick cooking spray.
  2. Dump all the ingredients into slow cooker and stir together.
  3. Cook on low heat for 2-3 hours.
  4. Serve with shredded cheese and tortilla chips.
To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.
Recipe adapted from:
Looking for more easy slow cooker meals?
Our FIRST cookbook is now available for purchase!
You can check it out HERE.

Print Friendly
Like It? Share it!

If you enjoyed this post please consider sharing it with a friend

Family recipes, fun ideas, home projects & so much more!

Sign up for our free email newsletter and never miss another great recipe or tutorial.


  1. says

    This looks super easy and tasty! I’ll definitely have to add that to my list of things to use. And its very similar to our “trash can soup” slow cooker. Basically….just toss in all your leftovers in the fridge, season, heat and you’re done. :-)

    Had the most AWESOME time at the BYBC yesterday and had so much fun meeting you all. Looking forward to many more fun times in the future, have a great Sunday!

  2. says

    Hello Sisters, It was so fun to meet you at the BYB conference. You did a wonderful job & I had a great time. I have lots of pics on my blog about it!

    Warmly, Michelle
    Faith, Trust & Pixie Dust
    PS – Lauren, next time you’re in the USU computer lab, say hello to my son “Jeff” for me {he’s the manager there!}.

  3. says

    My family has made taco soup for years! The original recipe we received has a can of kidney beans instead of black beans. I do one can of each of kidney, black, and pinto beans. I add hominy, but that wasn’t in our original recipe. Our recipe also has one packet of ranch dressing mix and one can of creamed corn (in addition to the regular can of corn). We also didn’t add cream of chicken soup, enchilada sauce or chicken broth… We just filled a few of our cans from the beans/corn/etc. with water (to get all the juices and leftovers out!) and added that to the pot. We put about a cup of canned storebought salsa in ours, as well as a small can of diced green chiles. Oh yeah, and we used ground beef!

  4. says

    This was my first time making taco soup – and everyone ate it with relish, getting seconds (and thirds) and discussing how good it was. I have decided that I need to stock the ingredients I don’t already have (canned chicken, enchilada sauce and taco seasoning (I have the spices that I could mix, but this was so much easier.) This is a winner recipe. Thanks

  5. Lisa says

    My 20 year old daughter is a soup nazi. Been eating soups daily since she is about 7 years old. I made this to bring to my job….but she smelled it and wanted some. ” OMG!!! Why isnt this for us?!?! ” she screamed. Thank you!!! I love easy and cheap!!!

    • Cyd says

      Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all the nutritional info and servings. It’s our new sister site – Hope you’ll stop by and check it out! Great place to look for recipes! -The Six Sisters

    • Cyd says

      It serves about 6 people. Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you the servings and all the nutritional info you need on this recipe. This is our new sister site – Hope you’ll stop by and check it out. Over 20,000 recipes. Great place to look for recipes!

      • Miranda says

        MyRecipeMagic says 12 servings, but I am trying to figure out how big a serving is. A half cup? I’m trying to count calories. Also, I added a can of water and made it in a pot on the stove. I had a cup and a half and I’m not sure how many calories. Plus, wouldn’t the water mean I had even less? Thanks for your help. I’m very new to trying to be healthy. This recipe was wonderful (my daughter asked if we can have it again tomorrow!), easy and affordable!

        • Cyd says

          Hi Miranda. Sorry I don’t have the exact measured amount. If you added water that would increase the amount of soup and reduce the calories per serving. My guess would be around 3/4 cup of soup to get 12 servings out of the entire recipe. You would almost have to measure it out. Hope this helps. Good for you on being healthy. I’ve been trying to stick to MyFitnessPal. Some days I do better than other days! :) Have a great week!

  6. Rose says

    I have made Southwestern Stew with beef for years and is very similar to this recipe. Since I have made this recipe it is our new favorite. We LOVED the chicken and I didn’t think I would. Thanks for a great recipe!

  7. Valerie says

    I stumbled upon your site via Pinterest. I prepped my first ever10 freezer crock pot meals-thank you! The recipes are very good, the instructions are clear and the images are spot on. We had the taco chili last week and it was delicious- I posted a picture of it on FB and lots of people messaged me for recipes, so I sent them a link to your site, I can’t take credit for something that is not mine. Thanks for sharing your knowledge and ideas.

    • Cyd says

      Hi Valerie! We are so glad you stumbled across our blog through Pinterest! The freezer meals can sure be a lifesaver on busy nights! Thanks for sending them a link to our site. Have a great day!
      Cyd (mom of the Six Sisters)

  8. Laura says

    This was a wonderful meal!! My two year old loved it!! I used 3 frozen chicken breasts instead of the canned chicken and had it on low for 5-6 hours. Shredded the chicken when I got home from work, topped each bowl with shredded cheese, sour cream, and corn chips! Yummy!!!! Left overs for lunch today!!! Will make again!!!

  9. says

    Tried this today…LOVED IT!!!! I added a can of white beans & used red sauce ..didn”t have the green..very similiar soup to my granddaughters white chicken chili recipe..she uses a packet of white chicken chill seasining….I think this would be good served over rice.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: