Slow Cooker 8-Can Taco Soup Recipe

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5 from 1 vote
Published: February 6, 2022Updated: April 19, 2022Author: Camille Beckstrand
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Get dinner in the slow cooker in a matter of minutes. You're just 8 cans away from a delicious Taco Soup dinner for your whole family! One of the simplest meals you'll make this month, this Taco Soup in the slow cooker is a crowd pleaser - guaranteed.
Slow Cooker 8-Can Taco Soup Recipe

What is Slow Cooker 8 Can Taco Soup?

This Slow Cooker 8 Can Taco Soup 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.

This is a great recipe to make when you have leftover chicken or ground beef. It’s also a great meal for beginning cooks (no matter their age!) and can help them feel successful in the kitchen – there’s really no way to mess this one up.

With just 8 cans and some taco seasoning, you’re ready to go. You can substitute your favorite beans or enchilada sauce, but here’s what we love in ours:

  • Black beans
  • Pinto beans
  • Diced tomatoes
  • Sweet corn
  • Chicken breast
  • Cream of chicken soup
  • Green enchilada sauce
  • Chicken broth
  • Taco seasoning

How to make Slow Cooker 8 Can Taco Soup:

We weren’t lying when we said this was one of the easiest recipes you’ll make all month! This soup can be made in just a few simple steps:

  1. Spray slow cooker with nonstick cooking spray.
  2. Pour all the ingredients into slow cooker and stir together.
  3. Cook on low heat for 2-3 hours.
  4. Serve with your favorite taco soup toppings (see our list below with our favorites).

How to make this Taco Soup on the stove:

You can easily adapt this recipe to make it on the stove. To do so, prepare it in a large stock pot over medium heat for about 20 minutes, or until heated through.

Related Recipe: Try our 20 Minute Cheesy Beef Taco Soup!

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CONVERT THIS TACO SOUP RECIPE TO THE INSTANT POT:

Want to try this recipe in your instant pot? Watch this video first to see how to do it.

FAVORITE TACO SOUP TOPPINGS:

  • Lime wedges
  • Sour cream
  • Guacamole
  • Fresh, diced tomatoes
  • Chopped cilantro
  • Plain greek yogurt
  • Crumbled cotija cheese
  • Shredded Mexican blend cheese
  • Diced avocado
  • Diced green onions
  • Tortilla chips
  • Jalapenos

MAKE SLOW COOKER TACO SOUP A FREEZER MEAL:

To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. We like to label ours with the recipe title and date using a sharpie for quick reference.

Lay bag flat in the freezer for up to 60 days. 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 nonstick 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.

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Try these other Slow Cooker Soups:

Serves: 6

Slow Cooker 8-Can Taco Soup Recipe

5 from 1 vote
Get dinner in the slow cooker in a matter of minutes. You're just 8 cans away from a delicious Taco Soup dinner for your whole family!
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Print Pin

Ingredients

  • 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 (10.75 ounce) can cream of chicken soup
  • 1 (10 ounce) can green enchilada sauce
  • 1 (14 ounce) can chicken broth
  • 1 (1 ounce) packet taco seasoning mix

Instructions

  • Spray slow cooker with nonstick cooking spray.
  • Pour all the ingredients into slow cooker and stir together.
  • Cook on low heat for 2-3 hours.
  • We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).

Video

Notes

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 nonstick 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.

Nutrition

Calories: 418 kcal · Carbohydrates: 63 g · Protein: 30 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 1467 mg · Potassium: 1136 mg · Fiber: 17 g · Sugar: 9 g · Vitamin A: 1138 IU · Vitamin C: 19 mg · Calcium: 88 mg · Iron: 5 mg

Equipment

  • Slow Cooker
  • Can Opener

Recipe Details

Course: Main Course
Cuisine: American, Mexican, Tex-Mex

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taco soup made in the slow cooker served with tortilla chips

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  1. Amber Johnson says:
    February 17, 2013
    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!
    Reply
  2. Nantucket Daffodil says:
    February 17, 2013
    Congrats girlies!
    Reply
  3. Michelle Lunt says:
    February 17, 2013
    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!}.
    Reply
  4. Orris Family says:
    February 18, 2013
    Congrats on the cookbook! I put it on my amazon wish list! I am hoping to get it for Mother's Day!
    Reply
  5. Amber Brady says:
    February 18, 2013
    Smart idea with the canned chicken! My Tin Can Taco Soup uses ground turkey/beef & canned chicken would be super easy & delicious! Thanks for the tip! You are so smart Camille :)
    ~Amber @ Dessert Now, Dinner Later!
    Reply
  7. There Once Was A Bee says:
    February 19, 2013
    Has anyone made this without beans? My family bolts if they see any hint of a bean!
    Reply
    • Margaret says:
      January 28, 2014
      Blend the beans with the broth so they are smooth. This will make the soup thicker and your family will not see any beans.
      Reply
    • Beth says:
      January 30, 2020
      Mash up the beans really well before adding them (or use refried beans) and your family will never be the wiser. But they will be filled up with great taste and fiber!
      Reply
  8. Rachael Soto says:
    February 19, 2013
    Adding a packet of dry ranch dressing seasoning makes this even better!
    Reply
  9. Robin McConnell says:
    February 19, 2013
    Sounds wonderful, I cook for a crowd so it will be an easy meal for me...
    Reply
  10. mybabyluvsme98 says:
    February 23, 2013
    Making this today! Although I am not a fan of canned chicken I will be using chicken breast. Can wait to try it, it looks delicious :)
    Reply
    • Barbara says:
      August 6, 2019
      I use rotisserie chicken, much better than canned chicken. Pull all the white chicken off, divide it, freeze, you’ ll be set for the next batch of soup
      Reply
  11. Kayleigh says:
    March 5, 2013
    This comment has been removed by the author.
    Reply
  12. Kayleigh says:
    March 5, 2013
    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!
    Reply
    • Kris says:
      January 8, 2017
      That'd be an entirely different soup. Lol
      Reply
    • Christine says:
      February 11, 2021
      That is not even remotely this soup!
      Reply
  13. old*woman*in*the*shoe says:
    April 9, 2013
    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
    Reply
  14. Lisa says:
    May 27, 2013
    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!!!
    Reply
  15. Andreana says:
    October 1, 2013
    Does anyone know how much this recipe makes? Thanks!
    Reply
    • Cyd says:
      October 2, 2013
      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 - MyRecipeMagic.com. Hope you'll stop by and check it out! Great place to look for recipes! -The Six Sisters
      Reply
      • Dawn says:
        December 11, 2018
        Where in the world is this magic button you talk about? I have hunted all over and I'm not seeing it. Can you post a picture of it??
        Reply
        • Cyd says:
          December 13, 2018
          Hi Dawn. Magic buttons are now "Get Nutrition Info" buttons. But a lot of our posts got them deleted off. But here is the link that the nutrition button would send you to. https://www.myrecipemagic.com/8-can-taco-soup-2500689641.html It will have the nutritional info that you need.
          Reply
  16. Jacqueline says:
    October 8, 2013
    Can this be prepared with red enchilada sauce. I make my own and have never done the green. What do you do to cut the bitterness of the tomato? Btw I love all your recipes :)
    Reply
    • Cyd says:
      October 10, 2013
      This would work great with red enchilada sauce.
      Reply
      • Jeanne says:
        January 29, 2015
        I made it today & used the red sauce..delish..dont really know what the difference would taste like using the green.
        Reply
    • Kris says:
      January 8, 2017
      Add a sprinkle of sugar to taste to adjust the tomato bitterness. Tomatoes are very acidic, especially if you use fresh tomatoes instead of canned.
      Reply
  17. Charlotte says:
    January 3, 2014
    Can you substitute anything for the cream of chicken soup?
    Reply
    • Cyd says:
      January 4, 2014
      I found a site that has a recipe that you can make as a substitute for cream of chicken soup. http://centercutcook.com/cream-soup-substitute/ Hope this helps! :)
      Reply
  18. Stacy E says:
    January 15, 2014
    Do you think it would be ok to use BBQ Canned chicken?
    Reply
    • Cyd says:
      January 15, 2014
      It should work just fine. The taste may be different with the BBQ added into the chicken.
      Reply
  19. kendermouse says:
    January 27, 2014
    How many does this serve?
    Reply
    • Cyd says:
      January 28, 2014
      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 - MyRecipeMagic.com. Hope you'll stop by and check it out. Over 20,000 recipes. Great place to look for recipes!
      Reply
      • Miranda says:
        January 29, 2015
        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!
        Reply
        • Cyd says:
          February 11, 2015
          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!
          Reply
      • Dawn says:
        December 11, 2018
        Can't find the "magic" button! PLEASE take a picture of where it is. I'm trying to count calories too and I can't find the nutrition info. I use a lot of Six Sisters recipes and own some cookbooks but for the life of me I can't find this "magic" button!
        Reply
        • Robert Keating says:
          August 30, 2020
          Can't find "magic" button!!!
          Reply
          • Cyd Adamson says:
            September 4, 2020
            MAGIC buttons are long gone. But this is where it would take you - https://www.myrecipemagic.com/8-can-taco-soup-2500689641.html A lot of our recipes are on MyRecipeMagic.com and give you the nutritional info.
  20. Rose says:
    February 6, 2014
    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!
    Reply
  21. jon says:
    February 19, 2014
    I accidentally used red enchilada sauce instead of green. .. oops. Maybe my Wife won't notice. :-P
    Reply
  22. TRACY says:
    March 5, 2014
    My family loves this recipe, the only thing we do differently to it is add kielbasa. .
    Reply
  23. kara says:
    March 17, 2014
    How could there be 757 calories in this recipe?? Is that an error?
    Reply
    • Cyd says:
      March 17, 2014
      Hi Kara, That would have to be an error. After looking at the ingredients there is no way that is has that many calories. I'll send this on to the nutrition team and we'll get that fixed. Thanks so much for bringing it to our attention.
      Reply
    • Cyd says:
      March 17, 2014
      Should be close to 370 calories.
      Reply
      • kara says:
        March 18, 2014
        Thanks for checking! not sure why my comment posted twice!
        Reply
  24. Valerie says:
    September 8, 2014
    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.
    Reply
    • Cyd says:
      September 9, 2014
      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)
      Reply
  25. Brandi says:
    January 15, 2015
    Do you think this would work with ground turkey instead of chicken? I don't have chicken, but I have some ground turkey I need to cook up. Thanks!
    Reply
    • Cyd says:
      January 15, 2015
      Ground Turkey would work great in this recipe!
      Reply
  26. Laura says:
    January 20, 2015
    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!!!
    Reply
  27. Jeanne says:
    January 29, 2015
    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.
    Reply
  28. Marlene VanDeWalker says:
    December 13, 2015
    I make something very similar that you may want to try. I brown 1 pound of ground turkey ( you may use ground beef) and onion powder equal to one onion in a large sauce pot. Then I add a packet of mild taco seasoning, a can of corn, a can of beans black or pinto drained, a can of stewed tomatoes, a can of of diced tomatoes, a small can of diced chilies, a small can of tomato sauce and simmer it altogether for about 30 minutes. I serve it with tortilla chips, sour cream, or grated cheese on top.
    Reply
  29. judy talbott says:
    March 14, 2016
    I found your site a while ago and love it. I am almost 55, so I have been around a while, but still find great new recipes to try. Can't wait to try this one. Thanks girls!
    Reply
  30. Sonya Wilson says:
    March 21, 2016
    I scour Pintrest on a daily basis and I love finding Six Sisters recipes! I have not found any yet that I have not enjoyed. This soup is on the stove right now and smells delicious! My husband comes home late due to his job and I giggle when he says Wow! What did you cook tonight? It smells heavenly. Thank you girls. Sisters in Christ.
    Reply
    • Cyd says:
      March 23, 2016
      Thanks Sonya! We loved your sweet comment! We are so happy that you like our recipes. Thanks so much for stopping by our blog!
      Reply
    • Barbara says:
      August 6, 2019
      Make it in the crock pot. I always use low sodium every chance..in the pk. of taco seasoning and some of the beans if I can find them
      Reply
  31. jennifer martinez says:
    November 20, 2016
    I have made this recipe so many times...and always with rave reviews! My kids love it because it's something they can put together & have the satisfaction of having made dinner for our family of 6!!! And BTW, this recipe is is especially wonderful made in a Dutch oven, on a campfire. We had multiple campsites coming to see what smelled so good!
    Reply
    • Cyd says:
      November 22, 2016
      Hi Jennifer. I was reading your comment and never thought of making this in a dutch oven. That sounds so yummy! Now I know what we will be having next summer at our campouts!! Thank you so much for stopping by our blog! Have a wonderful Thanksgiving!
      Reply
  32. Taryn says:
    January 13, 2017
    Hi!! I'm so excited to try this recipe... but #firstworldproblems... peapod substituted my green enchilada sauce for red... is this a deal breaker? Has anyone substituted before?? Help me save dinner!
    Reply
    • Cyd says:
      January 16, 2017
      If you like the taste of red enchilada sauce, you will be fine. Green enchilada sauce is a little lighter and fresher tasting.
      Reply
  33. Jessica says:
    July 3, 2018
    Have you tried this in the instant pot yet?
    Reply
  34. Molly Elizabeth says:
    October 7, 2018
    I bought all these ingredients today and added jalapeños, sour cream, and shredded cheese to the bill for toppings. Total came to about $20. Not sure if this if informative but thought I would share :) Also, not sure if this is typical. Thanks for the recipe! I will make and serve tomorrow!
    Reply
  35. Debbie says:
    October 14, 2018
    Fantastic. I used white beans instead of pinto, red enchilada sauce and added 2/3 of a 4 oz can of mild chopped green chilies. Best tortilla soup recipe ever.
    Reply
    • Cyd says:
      October 16, 2018
      YUM! The changes you made sound delicious! Thanks for passing that onto us! :)
      Reply
  36. Sheila says:
    December 9, 2018
    I have made this soup about five times since I found your recipe. It's so delicious. I never get tired of it. Canned chicken breast, who knew?
    Reply
    • Cyd says:
      December 13, 2018
      Hi Sheila. Thanks for letting us know how you liked the soup. It's so easy and great for those crazy evenings. Have a Merry Christmas!
      Reply
  37. Michelle M. says:
    May 3, 2019
    Woudl it still work right if I double the recipe to feed more people at my work potluck? I would like to be able to feed about 10-12 people with the recipe. Wasn't sure if that would be too much for the crockpot to cook in three hours or not.
    Reply
    • Cyd says:
      May 6, 2019
      You should be fine if you have a large slow cooker. If not, you could make it in 2 slow cookers. It's an easy recipe to double.
      Reply
  38. Jennifer Hawes says:
    January 14, 2020
    I would love to make this, but I really dislike enchilada sauce. Is there anything I can add with the Taco seasoning instead?
    Reply
  39. Cliff Holmes says:
    January 30, 2020
    This looks like it would be good over a baked potato...
    Reply
  40. Upplady.Com says:
    March 11, 2020
    This is a nice recipe for the winter! I like to use black beans instead of chili beans and ground turkey instead of beef. Yummy! This tasted just like chili and nothing like tacos. I won t be making this one again. My husband is not a chili lover for some reason.
    Reply
  41. Robert Keating says:
    August 30, 2020
    I made the Taco Soup and I got 6 servings. I'm retired and live alone. I use my crock pot alot. How the prep time is 5 minutes is unrealistic. Who'se opening your cans? Superman??? I timed the preparation and it took me 17.5 minutes to get everything into the crock pot. The soup is absolutely delicious. Just enough spice. I'm going to make it again and double the chicken.
    Reply
  42. Beth says:
    October 7, 2020
    Absolutely loved this recipe! Delicious! Whole family loved it and it’s now my favorite ( and easiest!) Taco soup recipe! I even made it easier since I didn’t have time to make it in the slow cooker just dumped everything in a Dutch oven and cooked it on top of the stove for 20 minutes. Perfect!
    Reply
  43. Erynn says:
    November 9, 2020
    This soup ours a staple in our house. So easy and so good! I add half a box of ditalini pasta and make it in my Instant Pot.
    Reply
  44. Denise says:
    February 19, 2021
    This is so delicious. I make it a few times a month and there are rarely any leftovers. I boost the flavor by using Bush’s Southwest Style Pinto Beans, and add about 2 tsps of Cilantro paste, a little extra cumin, and about a half tsp of lime juice. I finish with shredded sharp cheddar, diced avocado, a dollop of sour cream, and some tortilla strips.
    Reply
  45. Kathy Terry says:
    June 27, 2021
    This was great! I wonder about a recipe for Steak Tortilla Soup. Campbell used to have a wonderful Steak Tortilla Soup.
    Reply
  46. Ron C says:
    February 10, 2022
    I made this tonight for dinner. I wanted something easy that I could slow cook. It was a hit! Everybody loved it.

    5 stars

    Reply
  47. Jane Holman says:
    April 17, 2022
    Can I use canned turkey chunks instead of canned chicken chunks? I have a lot of canned turkey and don't know what to do with them.
    Reply
    • Momma Cyd says:
      April 19, 2022
      You can totally use canned turkey chunks with this recipe too.
      Reply
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