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Dump-It Tex-Mex Soup

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  • Prep 10 min
  • Total 6 hr 10 min
  • Ingredients 7
  • Servings 6
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Just five cans + shredded chicken and taco seasoning and you’ve got a tasty Tex-Mex slow-cooker dinner without any extra dishes!
By Janelle Shank
Updated Sep 20, 2016
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Ingredients

  • 1 can (15.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
  • 1 can (15.5 oz) pinto beans, undrained
  • 1 can (15 oz) Progresso™ black beans, undrained
  • 1 can (15 oz) whole kernel sweet corn, undrained
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 package (12 oz) taco-seasoned shredded cooked chicken
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
Make With
Old El Paso

Steps

  • 1
    In slow cooker, stir together all ingredients until combined.
  • 2
    Cover; cook on Low heat setting 6 hours.
  • 3
    Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    Garnish with your favorite taco toppings—sour cream, chopped green onions, shredded cheese or jalapeños!
  • tip 2
    Serve with cheese quesadillas to dip into the soup.
  • tip 3
    Cooked shredded chicken is a quick and economical way to make dinner.
  • tip 4
    Use a deli rotisserie chicken for flavor and ease.

Nutrition Information

No nutrition information available for this recipe
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