Do I really only need five ingredients?

Yes! The beauty of this recipe lies in its simplicity. The tomato juice, beans, and beef all carry flavor. But you can always add seasoning, herbs, or toppings if you want to amplify it.

Can I omit draining the beans and corn?

Yes — you can keep the liquid for a thinner soup, but it may dilute flavor slightly. Adjust the seasoning or reduce added water accordingly.

Is this recipe good for meal prep?

Absolutely. It reheats well, and the flavors deepen after sitting. Just hold toppings until serving.

Can I convert this to a crockpot or Instant Pot version?

Yes — for crockpot: brown beef first, then combine everything and cook on LOW for 4–5 hours or HIGH for 2–3. For Instant Pot: brown using Sauté mode, add ingredients, pressure cook 5 minutes, then quick release.

7 Can Taco Soup Crockpot

Name: 7 can taco soup crockpot
Prep time: 5 min
Cook time: PT-492646H49M40S
Total time: PT-492646H49M40S
Cuisine: Mexican-Inspired
Ingredients: 1 can pinto beans, drained and rinsed (15.5 oz); 1 can southwest corn with juice (15.25 oz); 1 can black beans, drained and rinsed (15.25 oz); 1 can chicken broth (14.5 oz); 1 can petite diced tomatoes with juice (14.5 oz); 1 can chunk chicken breast, drained (12.25 oz); 1 can mild green enchilada sauce (10 oz); 1 packet mild taco seasoning (1 oz); 2 tsp minced garlic; 1 tsp onion powder; ½ tsp ground cumin; ½ tsp kosher salt; Cilantro, sour cream, shredded cheese, and tortilla chips for garnish

Description

7 Can Taco Soup Crockpot is an easy dump-and-go slow cooker dinner made with beans, chicken, corn, tomatoes, and bold taco flavor for a hearty, comforting meal.

Ingredients

1 can pinto beans, drained and rinsed (15.5 oz)

1 can southwest corn with juice (15.25 oz)

1 can black beans, drained and rinsed (15.25 oz)

1 can chicken broth (14.5 oz)

1 can petite diced tomatoes with juice (14.5 oz)

1 can chunk chicken breast, drained (12.25 oz)

1 can mild green enchilada sauce (10 oz)

1 packet mild taco seasoning (1 oz)

2 tsp minced garlic

1 tsp onion powder

½ tsp ground cumin

½ tsp kosher salt

Cilantro, sour cream, shredded cheese, and tortilla chips for garnish

Instructions

1. Add all seven cans to the crockpot. Do not drain the corn or tomatoes, but drain and rinse the beans.

2. Add taco seasoning, minced garlic, onion powder, cumin, and salt.

3. Stir everything thoroughly so the seasoning blends evenly.

4. Cover and cook on LOW for 5 to 6 hours until heated through and flavors are well combined.

5. Stir before serving and ladle into bowls.

6. Top with sour cream, shredded cheese, tortilla chips, and fresh cilantro if desired.

Notes

To store: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

To reheat: Warm on the stovetop over medium heat or microwave in intervals, stirring between each round.

Serving ideas: Serve with cornbread, over rice, or with a side salad for a complete meal.

Tips: For a thicker soup, mash a small portion of the beans before serving. Add jalapeños or hot taco seasoning for extra heat.

Prep Time: 5 mins
Cook Time: 6 hrs
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 6g
Sodium: 880mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 26g
Cholesterol: 45mg

Keywords: 7 can taco soup crockpot, crockpot taco soup, easy taco soup recipe, slow cooker taco soup with chicken