This vibrant, flavorful taco soup is the ultimate weeknight lifesaver: all you need are a few pantry staples, a trusty slow cooker, and a bit of anticipation! Throw everything in, let it simmer low and slow, and return to a steaming pot of hearty goodness. Perfect for feeding a crowd or an easy family meal, this 7-can wonder showcases the best of fuss-free cooking.
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (14.5 ounces) diced tomatoes (with or without herbs)
- 1 can (4 ounces) diced green chilies (optional for extra heat)
- 1 can (15 ounces) tomato sauce
- 1 packet taco seasoning mix
- 2 cups chicken or vegetable broth (optional, for a thinner soup)
- Salt and pepper, to taste
- Optional garnishes: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
1. Begin by preparing your slow cooker. Lightly coat the inside with cooking spray to help prevent sticking.
2. Pour all seven cans—black beans, pinto beans, corn, diced tomatoes with green chilies, plain diced tomatoes, diced green chilies (if using), and tomato sauce—straight into the slow cooker. Give everything a gentle stir.
3. Sprinkle the taco seasoning over the mixture, then add the broth if you prefer a thinner consistency. Stir once more to evenly distribute the seasoning.
4. Cover the slow cooker and set it to low. Allow the soup to simmer for about 4 to 6 hours (or on high for 2 to 3 hours). The flavors will mingle beautifully, creating a savory, comforting soup.
5. Once the time is up, taste the soup and season with salt and pepper as needed. Ladle it into bowls and top with any garnishes you love—think gooey melted cheese, tangy sour cream, creamy avocado, or fresh cilantro.
This recipe is perfect for anyone craving a hearty, low-effort meal with big flavor. The beans provide a protein and fiber boost, while the vegetables add color and sweetness. Make it vegetarian by opting for vegetable broth, or add cooked chicken for even more protein. Love extra spice? Stir in more chilies or a pinch of cayenne. However you serve it, this one-pot wonder is sure to keep you cozy on a chilly evening (and the leftovers only get better!). Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
