7 Can Taco Soup Recipe
7 Can Taco Soup with ground beef and pantry staples. Easy one-pot dinner ready in 20 minutes!
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Servings: 6
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
Serving: 1 | Calories: 437kcal | Carbohydrates: 67g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 2551mg | Potassium: 1030mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1601IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 7mg
