This Slow Cooker Creamy Taco Soup is a quick and easy meal, perfect for a cold night! Whether you make it in the slow cooker or on the stovetop, this 7-can recipe is one of our favorite crock pot meals. Serve with sweet cornbread and a guacamole salad for the ultimate comfort dinner.
⏱️ Prep & Cook Time
- Prep time: 10 minutes
- Slow Cooker time: 4 hours on HIGH (or 6-8 hours on LOW)
- Stovetop time: 30 minutes
- Yield: 6 to 8 hearty servings
🛒 The 7-Can Ingredient Lineup
Everything you need is perfectly mapped out in the ingredient photo of :
The Main Proteins & Seasonings:
- 3 large Boneless, skinless chicken breasts 🐔
- 2 packets Taco Seasoning Mix 🌮
- 1 packet Ranch Seasoning & Salad Dressing Mix 🌿
- 2-3 tbsp Buffalo hot sauce (like Frank’s RedHot) for an optional zesty kick! 🌶️
The “7 Cans” (Do not drain unless noted!):
- 2 cans Ro*Tel Original Diced Tomatoes & Green Chilies 🍅
- 1 can Black Beans (drained and rinsed) 🖤
- 1 can Pinto Beans (drained and rinsed) 🤎
- 1 can Whole Kernel Corn 🌽
- 1 can Great Value Whole Kernel Pinto Beans (or substitute chili beans/chicken broth) 🥣
The Ultimate Toppings & Sides:
- Shredded cheddar cheese 🧀
- Sour cream 🥛
- Pickled or fresh jalapeño slices 🌶️
- Chili Cheese Fritos (for that perfect salty crunch!) 🍟
- Square-cut sweet cornbread 🍞
