Ever have one of those evenings where you’re staring into the pantry, willing dinner to magically appear? I was in that exact spot last Tuesday—tired, hungry, and not in the mood for another boring meal. That’s when I spotted seven lonely cans lined up like culinary soldiers, and inspiration struck. This Pioneer Woman 7 Can Taco Soup – Quick Delicious Dinner came together so effortlessly, I almost felt guilty calling it cooking. The best part? It’s one of those slow cooker recipes like our garlic parmesan chicken skewers that practically makes itself while you tackle the rest of your day.
What I love about this dish is how forgiving it is. No fancy techniques, no obscure ingredients—just simple, hearty goodness that fills your kitchen with the most inviting aroma. Whether you’re feeding a crowd or prepping meals for the week, this taco soup crock pot creation has saved my sanity more times than I can count. And the flavor? It’s like a warm hug in a bowl, with just the right amount of kick to keep things interesting.
Recipe Overview
Cuisine: American Southwest
Category: Soup
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6
What You’ll Need
When I first started making easy soup recipes like this, I’d stress about having the “right” brands. Through trial and error, I’ve learned that store-brand canned goods work just as well as name brands here. What matters more is checking for low-sodium options if you’re watching salt intake, and making sure your beans are thoroughly rinsed to reduce that metallic taste some cans can impart.
You’ll need a 6-quart slow cooker for this recipe—anything smaller might cause overflow during cooking. I also keep my can opener handy because fumbling for it mid-recipe is how I once ended up with black beans on the ceiling. A good ladle makes serving easier, and soup bowls that retain heat will keep everyone happy until the last spoonful.
INGREDIENTS
I’ll never forget the time I decided to “get creative” and added pineapple to this soup. Let’s just say my family still teases me about “Hawaiian taco night.” Stick to these ingredients—they’re perfectly balanced as is. The beauty of this recipe is how the textures play together, from the tender beans to the juicy corn kernels.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, undrained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 can (10 oz) enchilada sauce
- 1 can (12.5 oz) chunk chicken breast, drained (optional)
- 1 packet taco seasoning
- 4 cups chicken broth
PREPARATION
New to slow cooker recipes? Here’s a tip I wish I’d known earlier: resist the urge to peek under the lid! Every time you lift it, heat escapes and adds about 15 minutes to your cooking time. Trust the process—the slow simmer is what allows all those flavors to marry into something truly special. You’ll know it’s ready when the aroma makes your stomach growl in anticipation. For another quick meal that comes together in minutes, try our bright lemon ricotta pasta.
- Combine all canned ingredients in your 6-quart slow cooker.
- Sprinkle in the taco seasoning packet and pour in 4 cups chicken broth.
- Stir everything until well combined—about 1 minute of mixing.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Give it one final stir before serving hot with your favorite toppings.
NUTRITION INFORMATION
- Calories: 285 per serving
- Protein: 18g
- Carbohydrates: 42g
- Fiber: 10g
- Sugar: 6g
- Fat: 5g
- Sodium: 980mg
Topping Ideas That Make It Special
The first time I served this taco soup recipe crockpot style, I put out a “toppings bar” and watched my kids actually argue over who got more avocado. Now it’s our family tradition—everyone customizes their bowl exactly how they like it. My personal favorite combination is a generous sprinkle of sharp cheddar, a dollop of cool sour cream, and a handful of tortilla strips for that satisfying crunch. The contrast between the hot soup and cold toppings is what takes this from good to unforgettable.
Don’t limit yourself to the usual suspects though. I’ve seen friends add pickled jalapeños for extra heat, cilantro for freshness, even a squeeze of lime to brighten everything up. One friend swears by crumbling cotija cheese over the top, while another always adds a spoonful of guacamole. The point is—make it yours! That’s the joy of weeknight dinner recipes like this: they’re versatile enough to suit any taste preference.
Making It Your Own
Over the years, I’ve discovered several twists that keep this Pioneer Woman 7 Can Taco Soup – Quick Delicious Dinner feeling new. For a vegetarian version, simply omit the canned chicken and use vegetable broth instead—the beans provide plenty of protein. If you prefer ground beef, brown 1 pound with onions before adding it to the mix. I sometimes stir in a cup of cooked rice during the last hour to make it even heartier, especially during colder months.
Pioneer Woman 7 Can Taco Soup – Quick Delicious Dinner Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Pioneer Woman 7 Can Taco Soup – Quick Delicious Dinner Recipe!
Nutrition Information
My neighbor once gifted me a jar of homemade roasted salsa, and swirling a spoonful into the finished soup created the most amazing depth of flavor. Now I always keep a jar of quality salsa in my pantry specifically for this purpose. Another trick? If you accidentally make it too spicy (been there!), stir in a tablespoon of brown sugar to balance the heat without making it sweet. These little adjustments are what transform reliable recipes into family favorites. For a sweet finish to your meal, bake up our cozy apple cinnamon rolls.
FREQUENTLY ASKED QUESTIONS
Can I make this on the stove instead?
Absolutely! Combine everything in a large pot and simmer for 30-45 minutes over medium heat. The flavors won’t be quite as developed as the slow cooker version, but it’s still delicious.
How long does it keep in the refrigerator?
This soup tastes even better the next day. Store it in an airtight container for up to 5 days. The beans will continue absorbing the broth, so you might want to add a splash when reheating.
Can I freeze leftovers?
Yes—it freezes beautifully for up to 3 months. I portion it into individual containers for quick lunches. Thaw overnight in the refrigerator before reheating gently on the stove.
Conclusion
This Pioneer Woman 7 Can Taco Soup – Quick Delicious Dinner has earned its place in my regular rotation because it delivers maximum flavor with minimal effort. On busy days when cooking feels overwhelming, remembering that I can have this comforting meal waiting with just a few minutes of prep keeps me sane. I hope it becomes one of those go-to easy soup recipes that makes your weeknights a little brighter too. Don’t forget to tag me if you share your creation online—I love seeing how you make it your own!