What is Taco Soup?
This 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 taco soup in the slow cooker:
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:
- 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.
- Serve with your favorite taco soup toppings (see our list below with our favorites).
How to make 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.
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
- Fresh, diced tomatoes
- Chopped cilantro
- Plain greek yogurt
- Crumbled cotija cheese
- Shredded Mexican blend cheese
- Diced avocado
- Diced green onions
- Tortilla chips
Watch how to make this easy soup below:
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.
What to serve with taco soup:
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