Taco Soup is the one of the best soups ever. Well, at least I think so. You can make this soup out of everything in your pantry. No freezer or fridge items needed!
Now this Taco Soup comes together in a matter of minutes! I can’t think of one person who couldn’t use a fast meal!
For this recipe, start with all of your canned items. Add your spices and mix them together. Here are the canned items you will need:
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can diced tomatoes, drained
- 1 can sweet corn, drained
- 1 can chicken breast, drained
- 1 can green enchilada sauce
- 1 can chicken broth
If you don’t like all the ingredients it is very easy to switch them out. You can use any kind of beans that you like. If you don’t like corn, you don’t have to add it – just add another can of tomatoes. You can use cooked chicken instead of canned and you can use red enchilada sauce instead of green if you want. Make it how YOU like it!
One thing I love about this 7 Can Taco Soup is that you can make it in your stock pot, slow cooker or pressure cooker.
How to make Taco Soup in the Stock Pot:
Take all the canned ingredients and spices and dump them in the stock pot. Turn on your stove to medium high heat and cook until all the soup is heated through.
How to make taco soup in the slow cooker:
Take the canned ingredients and spices and put them in the slow cooker. Put the lid on, and cook on low 2-3 hours. You can cook it longer if you need to.
How to make taco soup in the INSTANT POT:
Add all of the ingredients into your Instant Pot and put the lid on. Make sure your knob is on sealing, then push manual. Make the timer go up to 4 minutes. When it pressurizes and the timer is done, switch your knob to venting or quick release.
The Taco Soup can be made into a freezer meal very easily! Just just have to dump all the ingredients into a freezer zip lock bag and freeze it! The night before you are ready to cook it, put it in your fridge so it will thaw. Watch the Youtube video below to see how to put it together (and to see my trick of how I make freeze meals!)
Now the thing that makes taco soup delicious is the toppings! Some of my favorite toppings are sour cream, tomatoes, tortilla chips, avocado, green onions, and of course cheese!
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Watch how I make my favorite Freezer Meals HERE:
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This recipe could not be easier! Dump all the ingredients together in a pot and let it simmer. Substitute the canned chicken for a rotisserie chicken or leftover cooked chicken from another meal.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (15 ounce) can pinto beans (drained and rinsed)
- 1 (14.5 ounce) can diced tomatoes (drained)
- 1 (15 ounce) can sweet corn (drained)
- 1 (12.5 ounce) can chicken breast (drained)
- 1 (10 ounce) can green enchilada sauce
- 1 (14 ounce) can chicken broth
- 1 (1.25 ounce) packet taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- shredded cheddar cheese, optional topping
- sour cream, optional topping
- diced avocados, optional topping
- tortilla chips, optional topping
Instructions
- Add all ingredients into a large stock pot. Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker on low heat for 2-3 hours.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
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