Tin Can Taco Soup is a simple, comforting meal that’s quick to prepare and full of flavor. If you like easy one-pot recipes, this is one to keep in your rotation. I recently made it again and it reminded me how convenient and tasty it is, so I wanted to share a clean, easy-to-follow version of the recipe for anyone who hasn’t tried it yet.
This version is adapted from a recipe shared by a grocery source that originally traced back to Kraft Foods. I reduced the amount of beans and swapped ground turkey for ground beef to keep the calories lower—about 160–170 calories per 1-cup serving.
Tin Can Taco Soup
Ingredients
- 15.5 oz can beans (any kind; pinto, red, or black are good)
- 14.25 oz can corn
- 14.5 oz can petite diced tomatoes
- 8 oz can tomato sauce
- 1.25 oz packet taco seasoning
- ½ lb ground turkey
- 1 Tbsp minced dried onion
- Cheese, sour cream, cilantro, tortilla strips, or other favorite toppings
Instructions
- In a skillet, brown the ground turkey with the minced dried onion until fully cooked. Drain any excess fat if needed.
- Pour all canned ingredients into a slow cooker, including the liquid from the cans. Do not drain the cans—those liquids form the base of the soup.
- Add the cooked turkey and the taco seasoning to the slow cooker, stirring to combine.
- Cook on low for 3 hours or on high for 1 hour, until heated through and flavors meld.
- Serve hot topped with cheese, sour cream, cilantro, tortilla strips, or serve with a cheese quesadilla for dipping. Enjoy!
Notes
Important: Do NOT drain the liquid from the cans. The canned liquid is needed for the soup’s broth. If you use canned black beans that are packed in a thick, starchy liquid, rinse them and add water to replace the drained liquid.
Nutrition
Serving: 1 cup | Calories: 168 kcal | Carbohydrates: 26 g | Protein: 14 g | Fat: 2 g | Sodium: 911 mg | Fiber: 6 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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