Recently I needed several soup cans for a project and what better way to get those cans than to make this tasty soup?! I know there are a million versions of this recipe, but now there are a million and one because I am going to share mine with you! This recipe is really great because it is easy, you can customize it to fit your tastes, and it is delicious. In fact, my husband told me that this is his favorite dinner that I make! My kids love it too! So, there you go- husband and kid approved!
12-Can Slow Cooker Taco Soup
Ingredients
2 cans pinto beans
2 cans black beans
2 cans kidney beans
2 cans navy beans
2 cans corn
2 cans diced tomatoes
2 packets taco seasoning
2 large boneless, skinless chicken breasts
*optional* your favorite taco toppings- avocados, sour cream, cheese, green onions, olives, etc.
tortilla chips
Directions
Put chicken breasts in the bottom of a slow cooker. Pour all canned ingredients over chicken breasts (including liquid from the cans). Sprinkle taco seasoning on top. Give everything a good stir to incorporate the taco seasoning. Cook on high about 4 hours or on low about 6 hours or until chicken is cooked through. Once chicken is cooked, remove and shred and then return to slow cooker. Stir the shredded chicken into the soup. Serve with your favorite taco toppings and tortilla chips.
*note* this recipe should be made in a 6 quart slow cooker or larger. If you are using a smaller slow cooker, cut the recipe in half and adjust cooking time as needed.
And there you have it! It's that easy! And if you don't like one of the ingredients, leave it out or substitute something else! You can substitute ground beef for the chicken or leave it out for a vegetarian option! You can also substitute your favorite salsa for the diced tomatoes. This is such a yummy soup! It's great for busy school nights and perfect on those chilly fall evenings!
Have you made a version of this 12-Can Slow Cooker Taco Soup? What's in your recipe?
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