What happens when you combine convenience, comfort, and bold Tex-Mex flavors? You get this irresistible slow cooker taco soup. Drawing inspiration from the popular “8 Can Taco Soup” by Six Sisters, our version packs plenty of savory goodness, hearty textures, and just the right amount of spice. Grab your favorite toppings and let your slow cooker do the work!
Ingredients
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can chili beans (mild or spicy)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (10.75-ounce) can condensed tomato soup
- 1 (14.5-ounce) can chicken broth
- 1 (1-ounce) packet taco seasoning
- 1 pound ground beef or turkey, cooked and drained
Instructions
Begin by browning your ground beef or turkey in a skillet over medium-high heat until it is cooked through and no pink remains. Drain any excess grease and set the meat aside. Then, assemble your slow cooker: spray it lightly with nonstick cooking spray for easier cleanup.
Next, pour in all eight cans—black beans, kidney beans, chili beans, diced tomatoes, corn, diced tomatoes with green chilies, condensed tomato soup, and chicken broth. Gently stir in the taco seasoning and browned meat. Cover with the lid, set your slow cooker to low, and allow the soup to simmer and develop its flavors over 4–6 hours (or on high for 2–3 hours if you’re pressed for time).
Once the soup is done, stir everything well and ladle it into bowls. Top each bowl with favorite garnishes like shredded cheese, sour cream, sliced avocado, fresh cilantro, or crunchy tortilla strips. Serve it up hot and watch it disappear!
This soup is great for hectic weeknights when you need a hearty meal without the fuss. It’s packed with protein and fiber thanks to the trio of beans and lean ground meat. If you want to lighten it further, you can use ground turkey instead of beef or swap out regular cheese for low-fat cheese.
Sticking to a vegetarian diet? Leave out the ground meat and add an extra can of beans or diced vegetables. Whether you’re feeding a crowd or craving a cozy meal, this dish promises to deliver warm, comforting goodness one bowl at a time.
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.
