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5 from 1 vote

Slow Cooker 8-Can Taco Soup Recipe

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 Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: 8 can taco soup, Slow cooker 8 can taco soup, Slow Cooker Soup, Taco Soup
Servings: 6
Calories: 418kcal

Equipment

  • Slow Cooker
  • Can Opener

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