I’m excited to share with you my take on “7‑Can Taco Soup,” a delightfully simple, pantry-friendly dish that’s full of flavor with minimal effort.
Short description
This 7‑Can Taco Soup is a hearty, flavorful soup I make using seven easy‑to‑find canned ingredients. It’s a cozy, zippy meal that comes together quickly—perfect for nights when I want something comforting without fuss.
Why I’ll Love This Recipe
I love this recipe because it’s fast, comforting, and budget‑friendly. I can pull nearly everything from my pantry and still have a satisfying, taco‑inspired meal. Plus, it’s customizable—perfect for using up whatever I have on hand or dialing up the spice when I’m craving heat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Here’s what I typically use:
– 1 can (15 oz) diced tomatoes (with juices)
– 1 can (15 oz) corn (drained or undrained, depending on my preference)
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (10 oz) diced green chilies (mild or hot, as I like it)
– 1 can (10–12 oz) condensed tomato soup or tomato sauce
– 1 can (10–12 oz) beef or chicken broth (or a bouillon‑style broth, prepared as directed)
directions
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I start by emptying all seven cans into a large pot over medium heat.
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I stir everything together until it begins to simmer.
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Once it simmers, I reduce the heat to low, cover the pot, and let it cook gently for about 15–20 minutes, stirring occasionally.
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I taste and adjust seasoning—sometimes a sprinkle of salt, a pinch of sugar, or a dash of taco seasoning helps balance flavors.
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If I want, I can add extra spices like chili powder, cumin, or paprika for more depth.
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I serve it up hot—sometimes with shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips on top if I have them around.
Servings and timing
If my recipe card doesn’t specify, here’s what I estimate:
– Prep time: about 5 minutes (just opening cans and stirring)
– Cook time: about 15–20 minutes
– Total time: around 20–25 minutes
– Servings: I typically get about 4–6 servings, depending on portion size.
storage/reheating
Once the soup is cool, I store leftovers in an airtight container in the refrigerator for up to 4–5 days—I often make it for easy lunches or dinners. To reheat, I bring it to a gentle simmer on the stovetop, adding a splash of water or broth if it’s thickened. It also reheats well in the microwave—just stir and heat in one‑minute intervals until it’s evenly hot.
FAQs
How can I make this soup vegetarian or vegan?
I simply use vegetable broth and pick tomato sauce instead of the condensed soup (or use a vegan substitute). I also skip any dairy toppings or use plant‑based alternatives.
Can I add fresh ingredients to enhance flavor?
Absolutely—I sometimes sauté chopped onions or garlic before adding the canned ingredients, or toss in fresh diced tomatoes or bell peppers for extra texture and brightness.
How do I increase the protein content?
I can add cooked ground beef, shredded chicken, or browned turkey when I’m opening the cans. Alternatively, extra beans or even cooked quinoa work well for a plant‑based boost.
Is it freezer‑friendly?
Yes—I let the soup cool completely, then place it in freezer‑safe containers. It freezes well for up to 3 months. I just thaw it in the refrigerator overnight and reheat gently.
How can I adapt this for meal prep or larger batches?
I double or triple the cans and use a stockpot or slow cooker. If using a slow cooker, I stir all ingredients together and cook on low for 4–6 hours or high for 2–3 hours for even deeper flavor.
Conclusion
I absolutely love how easy and versatile this 7‑Can Taco Soup is. With just seven cans and basic spices, I can whip up a warm, filling, taco‑flavored dish in under 30 minutes. It’s perfect for busy days, picky eaters, or anyone craving something hearty and flavorful. I hope you enjoy making and eating it as much as I do!
Print
7‑Can Taco Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This 7‑Can Taco Soup is a hearty, flavorful, and incredibly simple soup made entirely from seven canned pantry staples. It’s a quick, cozy meal with bold taco-inspired flavors, perfect for busy weeknights or easy meal prep.
Ingredients
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (15 oz) corn (drained or undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (10 oz) diced green chilies (mild or hot)
- 1 can (10–12 oz) condensed tomato soup or tomato sauce
- 1 can (10–12 oz) beef or chicken broth (or prepared bouillon-style broth)
Instructions
- Empty all seven cans into a large pot over medium heat.
- Stir everything together until it begins to simmer.
- Reduce heat to low, cover, and let it cook for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, sugar, or taco seasoning as needed.
- Optional: Add spices like chili powder, cumin, or paprika for more depth.
- Serve hot with optional toppings such as shredded cheese, sour cream, cilantro, or crushed tortilla chips.
Notes
- Use vegetable broth and tomato sauce for a vegan version.
- Add cooked meat or extra beans for more protein.
- Sauté fresh onions or garlic beforehand for added flavor.
- Freezes well for up to 3 months.
- Can be doubled or tripled for larger batches or meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
