Eight-Can Taco Soup
Prepare dinner in the slow cooker in matter of minutes with this eight-can taco soup recipe for a tasty, family-friendly meal.
Serving6 servings
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
Equipment
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).
Notes
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.
Some of our favorite toppings include the following: lime wedges, sour cram, guacamole, diced tomatoes, chopped cilantro, plain Greek yogurt, crumbled cotija cheese, shredded Mexican blend cheese, diced avocado, diced green onions, tortilla chips, and jalapenos. Toppings are not included in nutritional estimate.
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