7 Can Taco Soup – A Fast, Flavor-Packed Weeknight Favorite

This 7 can taco soup is the kind of meal you make when you want something comforting, hearty, and ridiculously easy. Everything comes straight from the pantry, and it still tastes bold and fresh. No chopping, no fuss, and barely any cleanup.

It’s perfect for busy nights or when you need dinner on the table in 30 minutes. Serve it with a handful of toppings and watch it become a repeat favorite.

What Makes This Recipe So Good

• It’s truly easy: Open seven cans, add seasoning, heat, and eat. That’s it.
• Big flavor, low effort: Taco seasoning plus tomatoes, beans, and chilies bring tons of taste with zero extra work.
• Customizable: Add ground beef, chicken, or keep it vegetarian.
  

  Adjust the heat level to your comfort.

  
  
• Budget-friendly: Pantry staples stretch into a filling, satisfying soup that feeds a crowd.
• Great for meal prep: Tastes even better the next day and freezes well.

Shopping List

Here’s the classic 7-can lineup, plus a couple of optional extras if you want to bulk it up. You can use low-sodium versions to better control salt.

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (14–15 oz) beef broth or chicken broth (use vegetable broth to keep it vegetarian)
• 2–3 tablespoons taco seasoning (1 packet), to taste
• Optional add-ins: 1 can (12.5 oz) canned chicken or 1 can (15 oz) chili with beans
• Toppings (optional but recommended): shredded cheese, sour cream or Greek yogurt, sliced green onions, avocado, cilantro, crushed tortilla chips, lime wedges

Instructions

1. Prep your cans: Drain and rinse the black beans and pinto beans. Drain the corn.
   

   Leave the tomato products and broth as-is.

   
   
2. Combine in a pot: Add black beans, pinto beans, corn, diced tomatoes with chilies, plain diced tomatoes, tomato sauce, and broth to a large pot or Dutch oven.
3. Season: Stir in taco seasoning. Start with 2 tablespoons and add more to taste.
4. Optional protein: If using canned chicken or canned chili, add it now. Break up any large pieces and stir well.
5. Simmer: Bring to a gentle boil over medium-high heat.
   

   Reduce to low and simmer for 15–20 minutes, stirring occasionally so nothing sticks.

   
   
6. Taste and adjust: Add salt, pepper, or more taco seasoning if needed. For extra heat, stir in a pinch of cayenne or a dash of hot sauce.
7. Serve: Ladle into bowls and top with cheese, a dollop of sour cream, crushed tortilla chips, and a squeeze of lime. Fresh cilantro wakes it up nicely.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
  

  It thickens as it sits and the flavors deepen.

  
  
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over medium-low heat or in the microwave in 60–90 second intervals, stirring between bursts. Add a splash of broth or water if it’s too thick.

Health Benefits

• High in fiber: Beans provide fiber that supports digestion and helps you feel full longer.
• Plant-powered protein: Even without meat, the beans deliver solid protein.
  

  Add chicken or lean beef for more if you prefer.

  
  
• Lycopene from tomatoes: Tomato products are rich in antioxidants that support heart health.
• Customizable sodium: Use low-sodium beans, tomatoes, and broth to keep salt in check.
• Nutrient-dense toppings: Avocado adds healthy fats, while cilantro and lime offer freshness without extra calories.

What Not to Do

• Don’t skip rinsing the beans: It reduces excess sodium and removes the starchy packing liquid.
• Don’t over-salt early: Canned ingredients vary in salt content. Season at the end after tasting.
• Don’t crank the heat: A hard boil can scorch tomato-based soups. Gentle simmering preserves flavor.
• Don’t overcrowd the pot with extra cans without increasing liquid.
  

  If you add more beans or meat, splash in more broth.

  
  
• Don’t forget acidity: A squeeze of lime at the end brightens everything. Skipping it can leave the soup tasting flat.

Recipe Variations

• Beefy taco soup: Brown 1 pound of lean ground beef or turkey with a little onion and garlic, drain, then add the seven cans and seasoning.
• Creamy version: Stir in 4–6 ounces of cream cheese at the end, or add a splash of half-and-half for a silky finish.
• Spicy kick: Use fire-roasted tomatoes, hot diced chilies, or add chipotle in adobo for smoky heat.
• Veggie-forward: Add canned hominy, chopped canned green chilies, or a can of mixed vegetables. Use vegetable broth to keep it vegetarian.
• Southwest chicken: Use canned chicken and add cumin, coriander, and a handful of frozen corn for extra texture.
• Slow cooker style: Dump everything into a slow cooker and cook on low 4–6 hours.
  

  Great for game day or set-and-forget days.

  
  
• Low-carb tweak: Skip the corn and one can of beans. Add extra broth and diced bell peppers (jarred roasted peppers work well).

FAQ

Can I make this soup without taco seasoning packets?

Yes. Use 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon oregano.

Add salt to taste and a pinch of cayenne if you like heat.

Do I have to rinse the beans?

Rinsing is best. It removes extra sodium and the canning liquid, which can taste muddy and make the soup overly thick. A quick rinse under cold water does the trick.

What if my soup is too thick?

Add more broth or water, a quarter cup at a time, until it reaches the consistency you like.

Recheck the seasoning after thinning it out.

How can I make it more filling?

Add cooked rice, quinoa, or small pasta like ditalini. You can also stir in shredded rotisserie chicken or browned ground meat for extra protein.

Is this recipe gluten-free?

It can be. Most canned beans, tomatoes, and plain broths are naturally gluten-free, but always check labels, especially on taco seasoning and canned chili.

Use certified gluten-free options to be safe.

Can I use fresh ingredients instead of canned?

Absolutely. Fresh tomatoes, onions, chilies, and corn will work, but they add prep time. You’ll need to sauté and simmer longer to reach the same depth of flavor.

What toppings go best with taco soup?

Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, avocado, cilantro, green onions, jalapeños, tortilla chips or strips, and lime.

Choose a mix of creamy, crunchy, and bright for the best balance.

How long does it last in the fridge?

Up to 4 days when stored in an airtight container. The flavors meld and often taste even better on day two.

Final Thoughts

7 can taco soup is a weeknight lifesaver with big payoff for almost no effort. It’s budget-friendly, flexible, and family-approved.

Keep the cans on hand and you’ll always have a fast, cozy meal ready to go. With the right toppings and a squeeze of lime, it tastes like you cooked all afternoon no one has to know you didn’t.