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
