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Slow-Cooker Taco Soup

Slow-Cooker Taco Soup
  • Prep 15 min
  • Total 5 hr 15 min
  • Ingredients 11
  • Servings 10
Serve your family with this chicken soup that’s made using corn and Progresso® beans – a hearty slow cooked Mexican dinner.
Updated October 24, 2016
Make With
Make With
Old El Paso

Ingredients

  • 4 cups shredded cooked chicken
  • 1 3/4 cups finely chopped onions
  • 1 can (16 oz) chili beans in medium sauce, undrained
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can or bottle (12 oz) light beer with lime
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
  • Multigrain tortilla chips, if desired
  • Chopped avocado, if desired
  • Fresh cilantro sprigs, if desired

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, chili beans, corn, black beans, beer, tomatoes and taco seasoning mix.
  • 2
    Cover; cook on Low heat setting 5 hours or until hot. Serve with tortilla chips; garnish with avocado and cilantro.

  • One key flavor component in this main-dish soup is the beer with lime, which delivers a pleasant zing to the dish.

Nutrition Facts

Serving Size: 1 Serving
Calories
221
Total Fat
3g
0%
Saturated Fat
1/2g
0%
Sodium
854mg
0%
Total Carbohydrate
20 1/2g
0%
Dietary Fiber
4 1/2g
0%
Protein
22 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Very Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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