8 Can Taco Soup - Slow Cooker and Stovetop
8 can taco soup is the ultimate dump-and-go dinner—just open, pour, and simmer for a hearty, flavor-packed meal with zero fuss!
Servings: 5 servings
Ingredients
- 1 -14 oz can diced tomatoes drained
- 1 - 15 oz can black beans drained and rinsed
- 1 - 15 oz can pinto beans drained and rinsed
- 1 - 15 oz can sweet corn drained
- 1 - 15 oz can chicken breast drained
- 1 - 10 oz can cream of chicken soup
- 1 - 1 oz packet taco seasoning
- 1 - 14 oz can chicken broth
- 1 - 10 oz can green enchilada sauce
Instructions
Slow Cooker
- Grease the slow cooker with nonstick spray, add all of the ingredients into the slow cooker stir well. Cook on LOW for 3-5 hours or HIGH for 2 hours.
- Once cooked stir well. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!
Stovetop
- Add all of the ingredients into a Dutch oven over medium heat. Heat until all of the ingredients are warmed through, stirring occasionally, about 20-30 minutes. Top with your favorite toppings, cheese, sour cream, tomatoes, cilantro, and more!
Video
Nutrition
Calories: 391kcal | Carbohydrates: 60g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 2625mg | Potassium: 873mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1335IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 5mg
