Slow Cooker Taco Soup

OK guys, it’s time for the easiest recipe of your life. I actually timed myself, and it took less than 5 minutes to get everything dumped in the slow cooker and ready to go! I love this soup, or as my husband calls “chili,” because it’s loaded with protein and keeps me full for a long time. It’s also easy, customizable and delicious! Win, win, WIN.

It’s perfect on a cold day, but you can eat it anytime. It makes about 5-6 large servings so you can eat the leftovers for lunch as well. It’s great by itself but also as a side with a grilled cheese or quesadilla. My 1 year old loves to eat the beans out of it so it’s a great meal for kids as well. As long as you use mild taco seasoning and salsa, it won’t be spicy.

You can also easily add meat if you want some extra heartiness. I add a couple frozen chicken breasts to the slow cooker before I dump everything in. Then when it’s finished cooking, simply take out the chicken, shred with forks and add it back in. Ground beef is also super yummy to add. Just cook some up on the stove a little before the soup is done and add it into the pot!

Here’s what you’ll need to make the soup:

  • 1 can of black beans
  • 1 can of pinto beans
  • 1 can of kidney beans
  • 1 can of garbanzo beans or chickpeas
  • 1 can of diced tomatoes
  • 1 can of corn
  • 1 jar of salsa (your choice on the heat level, I do mild)
  • 1 packet of taco seasoning
  • 1 carton of chicken broth

Optional toppings:

  • Cheese (honestly this is required in my house)
  • Avocado or guacamole
  • Sour cream
  • JalapeƱos
  • Crushed tortilla chips
  • Any other taco topping you can think of!

I try to buy low sodium everything if it is available, and if I have time I will make my own taco seasoning too. Pinterest has a lot of taco seasoning recipes if you do a quick search!

Feel free to leave out any beans that you may not like. I have made the recipe many times without garbanzo beans just because I didn’t have any in my cabinet. You can also substitute canned corn with frozen corn.

Here’s the recipe!

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

If you liked this soup make sure to leave a comment letting me know what toppings you used! I would also appreciate if you pinned this recipe on Pinterest for your friends and to save for later!

XOXO, Kalley

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