There are days when cooking feels like a chore. You want a warm homemade meal, but you do not have the energy to chop vegetables or stand over a hot stove. That is exactly when this Taco Soup Crock Pot recipe saves the day. It is warm, comforting, and packed with flavor, yet it requires almost zero effort from you.
This soup relies on the magic of pantry staples. By using canned beans, corn, and chicken, you cut down on prep time significantly. You do not need to defrost meat or spend hours simmering a stock. You simply open a few cans, toss everything in, and let your slow cooker do the heavy lifting.
If you have been hunting for Healthy Soup Recipes that are also wallet friendly, this is the one. It is loaded with protein and fiber, keeping you full and satisfied. Plus, it is versatile enough to customize with whatever toppings your family enjoys most.
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Why You’ll Love This Recipe
The biggest reason to love this meal is the simplicity. We often call this a 7 Can Taco Soup Recipe Easy dinner because it really is that straightforward. You are essentially dumping ingredients into a pot and walking away. It is the definition of convenience cooking without sacrificing taste.
Another huge plus is the cost. Groceries are expensive these days. This recipe uses shelf stable items like beans and corn which are often very affordable. It allows you to feed a large family or meal prep for the week without breaking the bank.
The flavor profile is fantastic. The green enchilada sauce adds a tangy kick that pairs beautifully with the earthy beans and sweet corn. It tastes like it simmered all day long, even though it took you five minutes to assemble. It delivers that classic taco taste in a comforting bowl.
This Taco Soup Crock Pot meal is also incredibly adaptable. If you are serving picky eaters, you can keep it simple. If you love heat, you can ramp up the spice. It works for game days, busy weeknights, or lazy Sundays when you want to stay out of the kitchen.
Finally, it is a lighter option compared to heavy cream based soups. Since it uses a broth base and plenty of vegetables, it feels nourishing. You get all the comfort of a stew without that heavy, weighed down feeling afterwards.
Ingredients
The beauty of these Taco Soup Ingredients lies in their accessibility. You likely have most of these items in your cupboard right now. Here is what you need to get started.
- 1 can black beans (drained and rinsed)
- 1 can pinto beans (drained and rinsed)
- 1 can petite diced tomatoes (undrained)
- 1 can sweet corn (drained)
- 1 can (12.5 oz) chicken breast (drained and flaked)
- 1 can (10 oz) green enchilada sauce
- 1 can (14 oz) low sodium chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Let’s talk about the beans first. Black beans and pinto beans provide a great texture contrast. The black beans hold their shape well, while the pinto beans add a creamier bite. Rinsing them ensures your soup does not become too cloudy or salty.
For the chicken, using high quality canned chicken breast makes this a true pantry meal. It is already cooked, so it is safe and fast. However, if you have leftover rotisserie chicken, that works wonders here too. The goal is to keep it easy.
The green enchilada sauce is the secret weapon. It brings a depth of flavor that plain salsa just cannot match. It adds zest and a mild tanginess that ties all the Taco Soup Ingredients together.
Do not skip the spices. Even though the taco packet has seasoning, adding a little extra cumin and chili powder wakes up the flavors. It ensures the soup tastes homemade rather than just something from a can.
Step-By-Step Instructions
Making this Taco Soup Crock Pot dish is incredibly satisfying because it is so simple. Follow these steps for a foolproof dinner.
Step 1: Prepare Your Ingredients
Start by opening all your cans. Take your black beans and pinto beans over to the sink. Pour them into a colander and give them a good rinse with cool water. Drain the sweet corn as well. You want to remove that packing liquid to keep the flavors fresh.
Step 2: Combine in the Slow Cooker
Place your slow cooker insert on the counter. Add the drained beans, drained corn, and the undrained petite diced tomatoes. The juice from the tomatoes adds essential liquid to the base. Next, add the drained and flaked chicken breast.
Pour in the green enchilada sauce and the chicken broth. Sprinkle the taco seasoning packet over the top, followed by the cumin, chili powder, and garlic powder. Stir everything gently until the spices are well distributed throughout the mixture.
Step 3: Cook to Perfection
Cover your pot with the lid. Set your slow cooker to Low heat for 3 to 4 hours or High heat for 1 to 2 hours. Since the chicken and beans are already cooked, you are primarily heating everything through and allowing the flavors to meld.
If you are in a big rush, you can also make this on the stovetop. Simply combine all ingredients in a large soup pot. Bring it to a boil over medium to high heat, then reduce to low and simmer for at least 15 minutes.
Step 4: Serve and Garnish
Once the soup is hot and bubbling gently, give it a final stir. Ladle it into bowls. Now comes the fun part. Top generously with tortilla chips, shredded cheese, sour cream, and fresh avocado slices. The toppings really make this Slow Cooker Taco Soup shine.
How To Store Leftovers
One of the best things about this recipe is how well it keeps. In fact, many people find that the flavors taste even better the next day after they have had time to sit.
To store in the refrigerator, let the soup cool down completely. Transfer it into an airtight container. It will stay fresh for up to four days. This makes it an excellent option for meal prepping lunches for the work week.
You can also freeze this soup easily. Place the cooled soup in freezer safe bags or containers. It can be frozen for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating.
Reheating is simple. You can warm individual portions in the microwave for two to three minutes. Alternatively, pour the soup back into a pot on the stove and heat over medium heat until it is warmed through.
Tips
For a creamier texture, you can add a block of cream cheese during the last 30 minutes of cooking. Just let it melt into the broth and stir it in. It changes the profile from a brothy soup to a rich chowder style dish.
If you are watching your salt intake, look for low sodium versions of the beans and corn. You can also make your own homemade taco seasoning to control exactly how much salt goes into the pot.
Feel free to swap the protein. While this recipe calls for canned chicken, browned ground beef or ground turkey works excellently too. If using raw meat, make sure to brown and drain it in a skillet before adding it to the Taco Soup Crock Pot.
If you like extra heat, toss in a small can of diced green chiles or some chopped jalapeños. The green enchilada sauce usually provides a mild kick, but adding fresh peppers can really boost the spice level.
Serve this with a side of cornbread or a crisp green salad. The sweetness of cornbread complements the savory spices of the soup nicely, making for a well rounded and filling dinner.
Conclusion
This Taco Soup Crock Pot recipe proves that delicious food does not have to be complicated. It takes humble pantry ingredients and turns them into a warm, inviting meal that the whole family will ask for again and again. Whether you need a quick weeknight fix or a cozy weekend lunch, this soup delivers on all fronts.
So grab your can opener and get your slow cooker ready. In just a few minutes of prep time, you will be on your way to enjoying one of the easiest Healthy Soup Recipes out there. Enjoy the comfort and the convenience!
FAQ
Can I Make This Gluten Free?
Yes, this soup is naturally gluten free friendly. However, you must double check the labels on your taco seasoning packet and green enchilada sauce. Some brands use wheat as a thickener or filler. Ensure all your canned goods are certified gluten free.
Can I Use Raw Chicken Breasts?
Absolutely. You can place two raw chicken breasts into the pot instead of canned chicken. You will need to increase the cooking time to about 6 hours on Low or 3 to 4 hours on High. Once cooked, remove the chicken, shred it with forks, and return it to the pot.
Is This Soup Very Spicy?
This recipe is generally mild, especially if you use a mild taco seasoning packet and mild green enchilada sauce. It has flavor but not necessarily heat. If you want it completely mild for children, you can omit the extra chili powder.
Do I Have to Drain the Beans?
It is highly recommended to drain and rinse the beans. The liquid in canned beans can be starchy and salty, which might alter the texture and taste of your soup. Rinsing them gives you a cleaner and fresher flavor.
What Can I Use Instead of Enchilada Sauce?
If you cannot find green enchilada sauce, you can substitute it with a jar of salsa verde or even a standard red salsa. The flavor profile will shift slightly, but it will still be tasty. A can of tomato sauce with extra spices can also work in a pinch.
Easy Slow Cooker Taco Soup
This Easy Slow Cooker Taco Soup uses pantry staples like canned beans, corn, and chicken for a warm, comforting, and flavorful meal that requires minimal effort. It’s a convenient and budget-friendly dinner solution for busy weeknights.
Requirements
Ingredients
Instructions
- Drain and rinse black beans and pinto beans thoroughly using a colander. Drain the sweet corn.
- In your slow cooker, combine the drained black beans, pinto beans, drained sweet corn, undrained petite diced tomatoes, drained and flaked chicken breast, green enchilada sauce, and low sodium chicken broth.
- Add the taco seasoning packet, cumin, chili powder, and garlic powder. Stir all ingredients gently until well combined.
- Cover the slow cooker with its lid and cook on Low for 3 to 4 hours or on High for 1 to 2 hours, allowing flavors to meld and heat thoroughly.
- Once hot and gently bubbling, give the soup a final stir. Ladle into bowls and serve with your favorite toppings like tortilla chips, shredded cheese, sour cream, and fresh avocado slices.
Notes
For a creamy texture, stir in a block of cream cheese during the last 30 minutes of cooking until melted.
To manage salt intake, choose low sodium canned goods and consider making your own taco seasoning.
Feel free to use browned ground beef or ground turkey instead of canned chicken. Brown and drain raw meat before adding to the slow cooker.
Increase the heat by adding a small can of diced green chiles or some chopped jalapeños to the soup.
Serve this hearty soup with a side of warm cornbread or a crisp green salad for a balanced meal.
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