5-Minute Prep 7 Can Taco Soup
This 7 Can Taco Soup is the dinner you reach for when the fridge is bare and you need something hot, fast, and hearty. It’s a dump-and-simmer pot of pantry staples that tastes like a taco in a bowl.
No chopping, no long simmer, just a pound of ground beef and seven cans of whatever you probably already have. Pile on the sour cream, cheese, and crushed tortilla chips, and it’s dinner.
Why This Soup Stays in My Rotation
It’s thick enough to feel like a meal, but you can thin it out with a little extra broth if you want more of a soup. The canned beans, corn, and tomatoes do the heavy lifting, and a packet of taco seasoning brings that familiar, smoky warmth.
Leftovers taste even better the next day, so I always make the full pot even when it’s just two of us. A squeeze of lime right before serving wakes everything up without adding any work.
Ingredients
- 1 lb ground beef: 85% lean works well; no need to drain off much fat.
- 1 (1 oz) packet taco seasoning: store-bought or a homemade blend of chili powder, cumin, and garlic powder.
- 1 (15 oz) can black beans: drained and rinsed to cut back on sodium.
- 1 (15 oz) can pinto beans: drained and rinsed.
- 1 (15 oz) can kidney beans: drained and rinsed.
- 1 (15 oz) can diced tomatoes with green chilies: undrained, the juices add flavor.
- 1 (15 oz) can sweet corn: drained so the soup stays thick, not watery.
- 1 (15 oz) can tomato sauce: plain, not a seasoned pasta sauce.
- 1 (15 oz) can chicken broth: low-sodium if you want more control over the salt.
Variations / Substitutions
- Ground turkey or chicken: swap in the same 1 lb and cook the same way; you may want a splash of oil since it’s leaner.
- Different beans: use any mix of canned beans you have, like black-eyed peas, navy beans, or chickpeas.
- Spicier version: use a hot taco seasoning packet or add a 4 oz can of diced jalapeños with the other cans.
- Vegetarian: skip the meat and add an extra can of black beans and use vegetable broth; a spoonful of chili powder deepens the flavor.
- Lower carb: replace the beans with 2 cups of cauliflower florets and add an extra can of diced tomatoes.
If you like the pantry ease of this one, you’d probably enjoy a slow-cooker white chicken chili too.
How to Make 7 Can Taco Soup
Step 1: Brown the Beef
Place a large pot or Dutch oven over medium-high heat and add the 1 lb ground beef. Break it up with a wooden spoon and cook, stirring occasionally, for about 6 to 7 minutes, until no pink remains. The beef will sizzle and release its fat, and you should see a few browned bits start to stick to the bottom of the pot.
Step 2: Stir in the Seasoning
Sprinkle the 1 oz packet of taco seasoning over the browned beef, then pour in 1/2 cup water. Stir to coat the meat, scraping up any of those browned bits from the bottom of the pot. Let it bubble for about 2 minutes. The kitchen will smell like a taco night, and the beef will take on a deep reddish coating.
Step 3: Add the Cans and Simmer
Open all 7 cans. Pour in the drained black beans, pinto beans, kidney beans, and corn. Add the undrained can of diced tomatoes with green chilies, the tomato sauce, and the chicken broth. Stir everything together until combined. Turn the heat to high and bring the pot to a boil, then reduce the heat to low and let the soup simmer uncovered for 15 to 20 minutes. The broth will thicken slightly and turn a rich, rusty color. Give it a taste and add a pinch of salt if it needs it.
Step 4: Ladle and Top the Bowls
Ladle the hot soup into bowls and pile on toppings: shredded cheddar cheese, a dollop of sour cream, a handful of crushed tortilla chips, and a few slices of pickled jalapeño. Serve right away while it’s steaming.
Tips for the Best 7 Can Taco Soup
- Don’t skip the browning step: those little browned bits on the bottom of the pot add a deeper, meatier flavor you won’t get from just simmering.
- Control the thickness: if you like a thinner, brothy soup, stir in an extra half can of chicken broth or water when you add the cans. For an even thicker stew, mash a few beans against the side of the pot with your spoon.
- Top it like a taco: a squeeze of fresh lime right over the bowl brightens the whole thing. Sliced avocado, pickled red onion, or a drizzle of hot sauce work too.
- Make it ahead: this soup tastes even better the next day. Let it cool completely, then refrigerate overnight and reheat gently, adding a splash of broth if it’s too thick.
Storing Leftovers
- Refrigerate: transfer cooled soup to an airtight container and keep for up to 4 days.
- Reheating: warm it on the stovetop over low heat with a splash of broth or water to loosen it, or microwave individual bowls in 1-minute intervals, stirring between each.
- Freeze: ladle into freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve with 7 Can Taco Soup
A simple green salad with a lime-cumin vinaigrette cuts through the richness, and the acid balances the beefy broth. If you want something warm on the side, a square of hot cornbread with a little honey butter soaks up the sauce perfectly.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef as directed, then transfer it to the slow cooker with the seasoning, water, and all the cans. Cook on low for 4 to 6 hours or high for 2 to 3 hours.
Can I use fresh vegetables instead of some cans?
You can. Swap the canned corn for 1 1/2 cups fresh or frozen corn kernels, and the canned tomatoes for a 14.5 oz can of plain diced tomatoes plus a 4 oz can of diced green chilies. The soup won’t be quite as thick, so you may want to mash some beans.
How can I lower the sodium?
Use reduced-sodium canned beans, corn, tomato sauce, and broth, and rinse the beans well. A homemade taco seasoning blend with no salt also helps.
Is this soup gluten-free?
It can be. Check your taco seasoning packet for hidden wheat, or make your own with chili powder, cumin, oregano, and garlic powder. All the canned ingredients are naturally gluten-free.
7 Can Taco Soup Recipe
Ingredients
Method
- Cook 1 lb ground beef in a large pot over medium-high heat, breaking it up, for 6-7 minutes until no pink remains.
- Stir in the taco seasoning and 1/2 cup water, scraping up browned bits, and let bubble for 2 minutes.
- Add all the canned ingredients (beans, tomatoes, corn, tomato sauce, and chicken broth), bring to a boil, then simmer uncovered for 15-20 minutes.
- Ladle into bowls and top with cheese, sour cream, crushed tortilla chips, and pickled jalapeños.
Notes
