8 Can Taco Soup

ingredients2 mWe are all looking for easy, delicious, healthy, and cheap ways to feed our families!

I came across this recipe and it was DEFINITELY worth making, it was the easiest thing I have ever made and it was full of flavor!

I made threw the ingredients into a pot before my son went down for a nap, and put in the fridge. When we got home from our errands I just put the pot on the stove to heat for 15 mins, and it was the EASIEST thing ever!

I LOVE 8 Can Taco Soup now, and Im sure you will too!

The ingredients are pictured above but here is a complete list:

      • 1 (15 oz.) can black beans, drained and rinsed
      • 1 (15 oz.) can pinto beans, drained and rinsed
      • 1 (14.5 oz.) can petite diced tomatoes, drained
      • 1 (15.25 oz.) can sweet corn, drained
      • 1 (12.5 oz.) can white chicken breast, drained
      • * You could use shredded rotisserie chicken meat if you want a meatier soup, I will do this next time.
      • 1 (10.75 oz.) can cream of chicken soup
      • 1 (10 oz.) can green enchilada sauce
      • 1 (14 oz.) can chicken broth
      • 1 packet taco seasoning
Directions:
  1. Mix all ingredients together in a large pot.
  2. Heat until warm, stirring occasionally. ( this took me 15 minutes MAX on the stove )
  3. Serve with tortilla chips. Garnish with sour cream, cheese, cilantro, red onions etc.

finished m

The best part of this is, its super cheap and it freezes well!

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32 thoughts on “8 Can Taco Soup

  1. I make seven can soup as soon as the weather turns cool.3 cans Minestrone soup, two cans of Rotell tomatoes(I use mild), two cans Bushes pinto beans, 1&1/2 lbs already browned ground beef. Put all ingredients in crock pot and cook all day. I make a pan of cornbread to go with it. This tastes good the second day singes the spice ness soaks in.

  2. I love this idea!!! I am adding this to my food basket list for friends who are home ill and family needs a supper that will go together easily as well as for a friend who needs a quick, tasty dinner after a long day at work… The possibilities are endless!!! Thanks for sharing!!!

    • This has nothing to do with the recipe but I’ve never seen anyone else with the same spelling of my name lol.

    • I didn’t think to check that out! Next time I make it I will definitely calculate the carbs. Luckily you can tweak the recipe to your dietary specifications, like using low sodium chicken broth, beans, or even fresh chicken to avoid added salt etc.

  3. I went and bought all the things for this yesterday and the weather was warm, woke up today and it’s freezing! Good thing I I was planning to make this today! Thank you for putting this! I’m super excited about trying it!

    • My version is a can of pinto beans, can of chili beans, can of creamed corn, can of white hominy, can of Rotel, 1 and 1/2 lbs. of browned ground beef, and a packet of dry ranch dressing. You don’t have to drain the beans or anything! We call it taco soup because the chili beans and Rotel give it that spicy flavor. You can cook it on top of the stove or in a crock pot. 2 hours on high or 4 hours on slow. You can have a bowl by itself, or with corn chips, shredded cheese, and sour cream. It makes a slow cooker full, at least 10 cups. But it also freezes well.
      Super yummy!!

  4. I have been making this for years. It is so easy to just throw together after a long day at work and it’s easy to just have the ingredients on hand. I also add a can of garbanzo beans. A scoop of sour cream, some shredded cheese and some tortilla chips make for a great, hearty meal. A good thing to remind people is to ensure that their beans are thoroughly rinsed since the liquid they are canned in is the main culprit behind gas after eating beans. 😉

  5. I love this recipe! I added a larger can of pinto beans though…I like this recipe better than the one I used to make! Thanks for sharing 😉

  6. I work as an event planner for a grocery store chain and we made this as a demo. It was wonderful and super easy. I also made it at home for my family. Works well in the crockpot.

  7. I use 4 # of ground beef instead of chicken. Brown your ground beef with 3 pkgs of taco seasoning. Drain. Add meat to 1 or 2 cans of tomato juice, depending on how “soupy” you want yours.Then add 3 cans of black beans, ( rinsed) 3 cans of whole kernel corn, 3 cans of diced tomatoes, 3 cans of hot chili beans, ( you can substitute kidney or pinto beans for the hot chili beans ) Throw it into a crock pot and forget about it for about 4 hrs or, you can heat it up on the stove until it starts to boil and it’s ready! 🙂 Pour into bowls,over tortilla chips, Garnish with shredded cheese and sour cream.
    i like to cook mine in a crock pot. It can cook while I’m out for the day. 🙂
    Actually just took some to a wedding shower yesterday. It’s always a “big hit!”

  8. I made this the night before so it could “sit” together. Excellent soup. So easy when you don’t want to cook. I used the rotisserie chicken too.

  9. My grown kids think mom has a secret ingredient for this and I do it’s that is so easy and sooooooo good they all love it they want it for dinner on Sundays. Thanks for helping a great grandmother of 3 boys and grand mom to 9.

  10. We love this in the crockpot, with chicken thighs instead of canned chicken. It’s always great to find a recipe the kids love as much as me 🙂

  11. Thank-you for sharing this recipe. I use it all of the time! It is easy and delicious. I have always made a version of this called Southwest Stew and it is yummy as well, but this is much easier and just as good!! I have it saved on my favorites list! Thanks again!!

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