Hearty 7 Can Taco Soup – The Ultimate Dump-and-Simmer Dinner

When it comes to comfort food that’s fast, filling, and full of flavor, this 7 Can Taco Soup is the weeknight winner you didn’t know you needed. Made with just a handful of pantry staples and a few everyday seasonings, it’s a one-pot wonder that delivers bold Tex-Mex taste with barely any effort. Whether you’re feeding a hungry family or craving a cozy bowl on a rainy night, this easy taco soup hits the spot—every time.

Why You’ll Love This 7 Can Taco Soup

This dish is more than just convenient—it’s downright crave-worthy. Here’s why this recipe deserves a permanent spot in your meal rotation:

• Minimal Prep, Maximum Flavor: Dump, stir, and simmer. That’s all it takes to get a bubbling pot of deliciousness on the table.

• Pantry-Friendly: Every ingredient is shelf-stable—perfect for those “what’s-for-dinner” emergencies.

• One-Pot Meal: Less cleanup, more eating. This soup goes straight from stove to bowl without fuss.

• Family-Approved: Even picky eaters will love the mild yet flavorful spice blend.

• Meal Prep Gold: It makes a big batch and tastes even better the next day.

• Hearty & Healthy: Loaded with protein-rich beans, lean chicken, and veggies, it’s satisfying without being heavy.

Full Ingredient List

Here’s everything you’ll need to make this foolproof taco soup:

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Main Ingredients

• 1 (15.5 oz) can pinto beans, drained and rinsed

• 1 (15.25 oz) can southwest corn, with juice

• 1 (15.25 oz) can black beans, drained and rinsed

• 1 (14.5 oz) can chicken broth

• 1 (14.5 oz) can petite diced tomatoes, with juice

• 1 (12.25 oz) can chunk chicken breast, drained

• 1 (10 oz) can mild green enchilada sauce

Seasonings

• 1 oz packet mild taco seasoning

• 2 tsp fresh minced garlic

• 1 tsp onion powder

• ½ tsp ground cumin

• ½ tsp kosher salt

Optional Garnishes

• Fresh chopped cilantro

• Shredded cheddar jack cheese

• Sour cream

• Crushed tortilla chips or strips

How to Make 7 Can Taco Soup – Step-by-Step

This soup couldn’t be easier, but following these steps ensures the best flavor and texture:

1. Prep the Ingredients: Drain and rinse both cans of beans. Drain the canned chicken. Keep the juice for the corn and tomatoes.

2. Combine in Pot: In a large soup pot or Dutch oven, add all the canned ingredients (including liquids for corn and tomatoes).

3. Add Seasonings: Stir in the taco seasoning, minced garlic, onion powder, cumin, and kosher salt.

4. Bring to Simmer: Place the pot over medium heat and bring to a gentle simmer, stirring occasionally.

5. Let it Cook: Reduce the heat to low, cover the pot, and let the soup cook for 20–25 minutes to allow the flavors to blend.

6. Garnish and Serve: Ladle into bowls and top with your favorite garnishes like cheese, sour cream, cilantro, or crushed tortilla chips.

Pro Tips for the Best Taco Soup Ever

• Don’t Skip the Rinsing: Rinsing the beans cuts down on extra sodium and improves the soup’s texture.

• Use a Heavy Pot: A Dutch oven retains heat beautifully and helps blend the flavors evenly.

• Customize the Heat: Prefer it spicier? Use medium or hot taco seasoning or add a dash of hot sauce.

• Let it Sit: This soup tastes even better after a few hours—perfect for making ahead.

• Double It: Feeding a crowd? This recipe easily doubles and still fits in most 6–8 qt pots.

Flavorful Variations to Try

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Turn this classic into a dozen different meals with just a few swaps or add-ins:

1. Beef It Up: Swap canned chicken for browned ground beef or turkey.

2. Veggie-Packed: Add chopped zucchini, bell peppers, or a can of fire-roasted green chiles.

3. Spicy Style: Use spicy enchilada sauce and chipotle-flavored diced tomatoes.

4. Creamy Taco Soup: Stir in ½ cup sour cream or cream cheese at the end for a rich twist.

5. Low-Carb Friendly: Skip the corn and beans, and use low-carb diced tomatoes and extra chicken or broth.

Serving Suggestions – Dress It Up!

This taco soup is a meal in itself, but you can jazz it up for different moods or occasions:

• Game Day Bowl: Serve with extra chips, jalapeño slices, and a side of guacamole.

• Weeknight Dinner: Pair with warm cornbread or a side salad for a simple, balanced meal.

• Soup Bar Night: Let guests top their bowls with a “taco bar” setup—cheese, sour cream, green onions, etc.

• Lunch Prep: Portion into mason jars or meal prep containers with garnishes stored separately.

How to Store and Reheat 7 Can Taco Soup

One of the best things about this soup? It stores beautifully and is perfect for meal prep. Here’s how to keep it tasting fresh:

Refrigeration

• Storage Time: Store in an airtight container for up to 4 days.

• Best Practices: Let soup cool completely before transferring to the fridge. Stir well before reheating.

Freezing

• How to Freeze: Let soup cool fully. Ladle into freezer-safe containers or resealable bags (lay flat to save space).

• Storage Time: Freeze for up to 3 months.

• Thawing Tip: Defrost in the fridge overnight, or reheat from frozen on the stove over low heat.

Reheating Options

• Stovetop: Reheat gently in a pot over medium-low, stirring occasionally.

• Microwave: Heat in 1-minute intervals, stirring between, until hot.

• Toaster Oven Side: If serving with cornbread or tortillas, warm them alongside while the soup heats.

Pantry Hero: The Benefits of Canned Goods in This Recipe

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This section dives into why this recipe is such a practical gem—not just for flavor, but for lifestyle convenience:

Long Shelf Life

Canned ingredients are pantry MVPs, letting you keep this meal ready to go for months. That means fewer grocery runs and less wasted produce.

Budget Friendly

You can feed a family of six for just a few dollars with canned goods, and still enjoy a warm, nutritious meal.

Nutritional Value

Modern canning preserves nutrients well. Beans are high in fiber and protein; tomatoes are rich in lycopene; corn offers natural sweetness and antioxidants.

Meal Prepping With Taco Soup: A Weekly Winner

This soup is one of those dishes that gets even better the next day. Here’s how to turn it into a full meal prep strategy:

• Batch Cooking: Double the recipe and freeze half for a future week.

• Portion Control: Use 2-cup glass containers to pre-portion individual servings.

• Topping Tip: Store garnishes separately so chips stay crunchy and cheese fresh.

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FAQs – Your Taco Soup Questions Answered

1. Can I use fresh chicken instead of canned?
Absolutely! Cooked, shredded rotisserie chicken or leftover grilled chicken works wonderfully. Just make sure it’s fully cooked before adding it in.

2. What if I don’t have enchilada sauce?
No problem. You can sub with tomato sauce and add extra taco seasoning or a bit of salsa verde for that zesty flavor.

3. Is this soup gluten-free?
It can be! Just double-check that your taco seasoning and enchilada sauce are certified gluten-free, as some brands contain wheat.

4. Can I make this in a slow cooker?
Yes! Combine all ingredients in a slow cooker and heat on low for 4–5 hours or high for 2–3. Perfect for hands-off cooking.

5. How do I make it thicker?
Simmer uncovered for 5–10 minutes longer, or mash some of the beans in the pot to create a creamier texture.

Hearty 7 Can Taco Soup – The Ultimate Dump-and-Simmer Dinner

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• Author: Freya Allen
• Total Time: 35 minutes
• Yield: 6 servings 1x

Print Recipe

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Description

Dump, stir, and simmer—this taco soup is as easy as it gets! Made with just 7 cans plus a few spices, it’s hearty, flavorful, and perfect for busy weeknights or cozy weekends.

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Ingredients

Scale 1x2x3x

• 1 (15.5 oz) can pinto beans, drained and rinsed
• 1 (15.25 oz) can southwest corn, with juice
• 1 (15.25 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can chicken broth
• 1 (14.5 oz) can petite diced tomatoes, with juice
• 1 (12.25 oz) can chunk chicken breast, drained
• 1 (10 oz) can mild green enchilada sauce
• 1 oz packet mild taco seasoning
• 2 tsp fresh minced garlic
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp kosher salt

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Instructions

1. Drain and rinse the pinto and black beans. Drain the canned chicken.
2. In a large pot or Dutch oven, combine all canned ingredients, including the liquid from the corn and tomatoes.
3. Stir in taco seasoning, garlic, onion powder, cumin, and salt.
4. Bring to a gentle simmer over medium heat, stirring occasionally.
5. Reduce heat to low, cover, and simmer for 20–25 minutes.
6. Ladle into bowls and garnish with your favorite toppings such as cilantro, shredded cheese, sour cream, and tortilla chips.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Reheat on the stovetop or in the microwave until hot.
• To make it creamier, stir in sour cream or cream cheese before serving.
• Customize spice level with hot enchilada sauce or extra chili powder.
• Use ground beef or turkey instead of canned chicken for a meatier version.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 3g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 24g
• Cholesterol: 45mg

Keywords: taco soup, canned soup, dump dinner, easy taco soup, 7 can taco soup

Final Thoughts – Your New Favorite One-Pot Wonder

Whether you’re meal prepping for the week, feeding a crowd, or just craving something warm and filling, this 7 Can Taco Soup is a guaranteed hit. It’s comforting, crazy-easy, and bursting with flavor in every bite. With its flexible ingredients and endless topping options, it’s the kind of recipe that feels new every time you make it.

Whip up a batch tonight and let your kitchen fill with those cozy Tex-Mex aromas—then share it with someone who needs an easy dinner win.