7 Can Taco Soup
7 can taco soup is a one-pot soup made with ground beef, taco seasoning, ranch seasoning, and seven cans from your pantry. Black beans, ranch beans, tomatoes, corn, enchilada sauce, green chilies, and chicken broth which you probably already have. It tastes like tacos in soup form and comes together in 20 minutes. Perfect for Taco Tuesday and busy weeknights. Serves 6-8 people using budget-friendly ingredients.
This 7 can taco soup is one of my favorite meals because it’s so ridiculously easy!
Brown a pound of ground beef, grab seven cans from the pantry, dump everything in a pot, and simmer for 15 minutes. That’s it! And you get a delicious taco soup that tastes amazing and everyone can add their own favorite toppings.
This makes Taco Tuesday so much more fun for everyone, and way easier for me! No standing over the stove making individual tacos. Just one pot of soup, a couple of toppings on the table, and dinner is done in 30 minutes.
Plus you probably already have everything you need in your pantry right now!
More Easy Taco Recipes
- Crockpot Taco Meat – Slow cooker ground beef
- Taco Pasta Salad – Cold pasta with taco flavors
- Cheesy Taco Pasta – One-pot with Velveeta
- Walking Taco Casserole – Individual Frito bags
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground Beef – I use lean ground beef (93/7). You can substitute ground turkey, chicken, or leftover crockpot taco meat from the fridge.
- Taco Seasoning – Use a packet or make your own homemade taco seasoning (recipe below).
- Ranch Seasoning – I use Hidden Valley ranch dressing mix. You can make your own too.
- Black Beans – Swap for pinto beans or kidney beans if that’s what you have.
- Ranch Beans – These are seasoned beans. Chili beans substitute if you can’t find ranch beans. Do not drain these as they have extra seasoning.
- Diced Tomatoes – Regular or Rotel tomatoes with green chiles both work.
- Green Enchilada Sauce – Red enchilada sauce works too!
- Green Chiles – Skip these if you don’t like spice. Substitute diced white or green onions.
- Corn – Use canned whole kernel corn. Drain it first.
- Chicken Broth – Beef broth works too. Use what you have!
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make 7 Can Taco Soup
- Brown ground beef in a large pot or Dutch oven over medium heat until no longer pink. Drain excess fat. Add taco seasoning and ranch seasoning. Stir until mixed in well.
- Add black beans, ranch beans, diced tomatoes, corn, green enchilada sauce, green chiles, and chicken broth. Stir to combine everything.
- Bring to a boil, then reduce to low heat and simmer for 15 minutes. Remove from heat and serve warm.
- Top with your favorite taco toppings like cilantro, sour cream, shredded cheese, tortilla chips, avocado, whatever you like!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool to room temperature and store in an airtight container for up to 3 days.
Reheating: Warm on the stovetop over medium heat or microwave until heated through. I prefer the stove top method so you don’t get hot spots and the beans don’t pop.
Freezer: Freeze after cooking for up to 3 months. Thaw overnight in the fridge before reheating. This recipe is great for planning ahead and for meal trains.
Slow Cooker Option: Brown beef and onions with seasoning in a skillet, then add to slow cooker with remaining canned ingredients. Cook on low 3-4 hours or high 2-3 hours.
Variations
- Different Protein: Use ground turkey, chicken, or shredded pork instead of beef. Swap out the spices for chicken taco seasoning!
- Leftover Taco Meat: Skip browning beef and use leftover seasoned taco meat!
- Add Veggies: Mix in diced onions and bell peppers for more vegetables.
- Low Sodium: Use low-sodium chicken broth and beans if watching your salt intake.
- Spicier: Use hot Rotel tomatoes and add jalapeños or hot sauce.
- Creamier: Stir in cream cheese or sour cream at the end for creamy taco soup.
- Thicker Soup: Make a cornstarch slurry with 2-3 tablespoons cornstarch mixed with ¼ cup broth. Stir into soup and simmer until thickened.
Toppings for Taco Soup
- Shredded Cheese – Cheddar, Mexican blend, or pepper jack
- Sour Cream – Cool and creamy contrast
- Tortilla Chips – Crushed on top for crunch
- Avocado – Diced or sliced
- Cilantro – Fresh and bright
- Green Onions – Sliced thin
- Jalapeños – Fresh or pickled
- Lime Wedges – Squeeze over the top
- Hot Sauce – For extra heat
- Fritos – Classic walking taco style
- Pico de Gallo – Bright, tangy flavor!
Frequently Asked Questions
Yes! Brown the ground beef with seasoning in a skillet, then add to slow cooker with canned ingredients. Cook on low 3-4 hours or high 2-3 hours.
Absolutely! Skip browning beef and just add leftover seasoned taco meat with the canned ingredients.
Mix 2-3 tablespoons cornstarch with ¼ cup broth until smooth. Stir into soup and simmer a few more minutes until thickened.
Yes! Mix 1 tablespoon chili powder, 1½ teaspoons cumin, 1 teaspoon each salt and pepper, ½ teaspoon paprika, ¼ teaspoon each garlic powder, onion powder, oregano, and crushed red pepper.
Yes! Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Use any large pot, an Instant Pot, or slow cooker. They all work fine!
Not very. The green chiles add mild heat. Skip them or use mild versions for less spice.
Recipe Tips & Tricks
- Use lean ground beef so you don’t have to drain tons of fat.
- Brown the beef well before adding seasonings for better flavor.
- Don’t skip the ranch seasoning because it adds flavor!
- Drain and rinse canned corn and beans before adding.
- Simmer for the full 15 minutes so flavors mix together.
- Make a cornstarch slurry to thicken if it seems too thin.
- Use leftover taco meat to save time and cleanup!
- Set out lots of toppings and let everyone customize their bowls.
- This tastes even better the next day after flavors develop overnight!
This 7 can taco soup recipe is the easiest dinner ever! Just brown beef, dump in cans, and simmer. Perfect for busy weeknights.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
7 Can Taco Soup Recipe
Ingredients
- 1 pound ground beef lean
- 1 ounce taco seasoning (1 packet)
- 1 ounce ranch seasoning (1 packet)
- 15 ounces black beans drained, rinsed
- 15 ounces ranch beans undrained
- 14.5 ounces diced tomatoes
- 14.5 ounces chicken broth
- 28 ounces green enchilada sauce
- 4 ounces chopped green chilies
- 15.25 ounces corn drained & rinsed
Instructions
- In a large pot or dutch oven, brown the ground beef over medium heat. Cook until no longer pink. Drain excess fat if desired.
- Add the taco seasoning and ranch seasoning. Stir to mix with the ground beef.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from the heat.
- Serve warm, garnish with cilantro, sour cream, shredded cheese, tortilla strips, fresh or pickled jalapeno slices.
Notes
- Use lean ground beef so you don’t have to drain tons of fat.
- Brown the beef well before adding seasonings for better flavor.
- Don’t skip the ranch seasoning because it adds flavor!
- Drain and rinse canned corn and beans before adding.
- Simmer for the full 15 minutes so flavors mix together.
- Make a cornstarch slurry to thicken if it seems too thin.
- Use leftover taco meat to save time and cleanup!
- Set out lots of toppings and let everyone customize their bowls.
- This tastes even better the next day after flavors develop overnight!
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
