7 Can Taco Soup

Easy to put together and ready in 20 minutes, this easy 7 Can Taco Soup recipe is a flavorful dish and makes for a simple dinner that the whole family will love.

7 Can Taco Soup Recipe

This special one-pot soup is one of my favorite meals, with simple ingredients like salty ground beef, fire-roasted tomatoes, cheddar cheese, and all of your favorite taco toppings.

The tex-mex flavors in this easy soup recipe make it a hearty meal to serve during the week when you don’t have a ton of time.

The best part of this flavorful dish? It’s one of the easiest simple recipes that I’ve found that doesn’t take a lot of time to make.

Try it with this taco pasta salad, this cheesy taco pasta, or this walking taco casserole.

Ingredients Needed

Ground beef –  I use lean ground beef for this recipe. Substitute ground turkey or even some leftovers crock pot taco meat if you have some in the fridge.

Taco seasoning – Instead of buying a packet of taco seasoning, use a few tablespoons of homemade taco seasoning mix if you prefer.

Ranch seasoning – I like Hidden Valley ranch dressing mix, but you can also make your own.

Black beans – Swap out for any cans of beans you like, such as pinto beans or kidney beans.

Ranch beans – Chili beans are a good alternative if you can’t find ranch beans at the grocery store.

Diced tomatoes – You can also use Rotel tomatoes as necessary.

Chicken broth – Use a canned chicken broth, or switch out for beef broth depending on your preferences.

Green enchilada sauce – Red enchilada sauce also works for this recipe.

Green chilies – If you’re not big on spice, swap these out for diced white onion or green onions.

Corn – Choose a can of corn for this recipe (I recommend whole kernel corn).

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How To Make 7 Can Taco Soup

First: In a large pot or dutch oven, brown ground beef over medium heat until no longer pink. Drain excess fat. 

Second: Add taco seasoning packets and ranch seasoning. Stir until mixed.

Third: Stir in the rest of the ingredients. Bring to a boil. Reduce to low heat on stove top and simmer for 15 minutes.

Fourth: Remove from heat. Serve warm and garnish with cilantro, sour cream, tortilla chips, or shredded cheese.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

What swaps can I make to this recipe?

One of my favorite swaps for this 7 can taco soup recipe is substituting the ground beef for chicken to make a delicious chicken taco soup.

Chicken tortilla soup has been a favorite of mine for a few years, and it’s one of the different ways that I like to spice up this recipe if I make it often.

I also like to use a rotisserie chicken for this, since the hardest part is usually shredding it! This cuts down on prep time, since the chicken is already cooked and seasoned for you.

Another swap you can make is removing the meat completely and choosing a vegetable broth instead of regular chicken broth.

To make this recipe with only vegetarian soup ingredients, swap out the meat for a mix of beans for more protein. 

How can I make my own taco seasoning?

If you like tacos but find the store bought packets lacking flavor, I highly recommend making your own seasoning at home.

For this, all you need is:

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano 
• ¼ teaspoon crushed red pepper 

Once these are thoroughly mixed, you can combine it with your cans of ingredients from this recipe just like you would with a packet! 

How do you thicken taco soup?

Even though this is the easiest soup to make, a common problem is that the consistency comes out a little too watery for a 7 can taco soup.

The best way to fix this is by adding cornstarch slurry. Mix 2-3 tablespoons of cornstarch with ¼ cup of your chicken broth and stirring until it reaches the right texture.

Once it does, simply pour it into the soup pot and stir. Be sure to heat a little longer once it’s added for it to fully thicken.

How long does it last?

Any leftover chicken or beef taco soup will last for up to 3 days in the fridge. Cool to room temperature before placing it in an airtight container and storing in the fridge.

Freeze it after cooking for up to 3 months. Thaw overnight before reheating.

Can I make this in the crock pot?

Yes, you can. Just cook the ground beef and onions in a skillet with the seasoning. Add it to a slow cooker pot and add the remaining canned ingredients.

Cook on low for 3-4 hours or high for 2-3 hours.

Tips for No Leftovers

• Substitute ground turkey, ground chicken, or shredded pork for the ground beef.
• If you have leftover taco meat from a previous meal, use it in this recipe.
• Want to increase your daily values of vegetables? Add diced onions and bell peppers to the recipe!
• If you want to use this recipe as a healthy meal and adhere to a low calorie diet, try using low sodium chicken broth.
• Don’t have a dutch oven? You can also use an instant pot, crock pot, or slow cooker for this recipe.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This 7 can taco soup recipe has a ton of different flavors, making it one of my favorite soups to make when I need an easy dinner.

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