Slow Cooker Taco Soup

AuthorKalleyDifficultyBeginner
Yields6 Servings
Prep Time5 mins
 15 oz Black Beans
 15 oz Kidney Beans
 15 oz Garbanzo Beans
 15 oz Pinto Beans
 15 oz Whole Kernel Corn
 15 oz Diced or Petite Diced Tomatoes
 1 jar of Mild Salsa (or heat or your choice)
 32 oz Low Sodium Chicken Brother
 12 tsp Low Sodium Taco Seasoning (1 oz package)
1

Gather your ingredients and rinse and drain the beans.

2

Add the beans, corn and salsa to the slow cooker.

3

Pour in the chicken broth. Then sprinkle the taco seasoning on top and stir well.

4

Cover the slow cooker and cook on HIGH for 4-4.5 hours.

5

When it's ready, ladle into bowls and add the toppings of your choice. Enjoy!

Ingredients

 15 oz Black Beans
 15 oz Kidney Beans
 15 oz Garbanzo Beans
 15 oz Pinto Beans
 15 oz Whole Kernel Corn
 15 oz Diced or Petite Diced Tomatoes
 1 jar of Mild Salsa (or heat or your choice)
 32 oz Low Sodium Chicken Brother
 12 tsp Low Sodium Taco Seasoning (1 oz package)

Directions

1

Gather your ingredients and rinse and drain the beans.

2

Add the beans, corn and salsa to the slow cooker.

3

Pour in the chicken broth. Then sprinkle the taco seasoning on top and stir well.

4

Cover the slow cooker and cook on HIGH for 4-4.5 hours.

5

When it's ready, ladle into bowls and add the toppings of your choice. Enjoy!

Slow Cooker Taco Soup

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