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Dump-It Tex-Mex Soup

  • Prep 10 min
  • Total 6 hr 10 min
  • Servings 6
  • Pinterest
    933
  • Print
    4K
  • Save
    1K
  • Facebook
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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! MORE + LESS -

Janelle Shank
September 20, 2016

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
package (1 oz) Old El Paso™ taco seasoning mix

Steps

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

Expert Tips

Garnish with your favorite taco toppings—sour cream, chopped green onions, shredded cheese or jalapeños!

Serve with cheese quesadillas to dip into the soup.

Cooked shredded chicken is a quick and economical way to make dinner.

Use a deli rotisserie chicken for flavor and ease.

Nutrition Information

No nutrition information available for this recipe

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