Easy 7 Can Taco Soup Recipe

This easy 7 can taco soup recipe will surely become a favorite. It’s great in the crock pot and easily doubles or triples to serve a crowd.

This taco soup recipe is one of the easiest, most delicious recipes to keep on hand. And – bonus – it’s super easy to double or triple the recipe and freeze for lunch or dinner later on. Make this classic just a few times and you’ll have it memorized, making it a quick and easy go-to when you’re not sure what to serve on a crisp, cool day. (Who am I kidding? You may love it enough to find yourself making it even on hot summer days. I have many times!)

As simple as it is to make, the flavors are {chef’s kiss} phenomenal. Trust me when I say there’s really very little way to screw it up. It really is as simple as chopping an onion, browning meat, and dumping some cans. And just wait until you taste this gloriousness in a bowl.

Although you can totally eat the soup on its own, I enjoy kicking it up a notch by topping it with shredded cheddar cheese, sour cream, and green onion. Since it’s thick enough to be chili-like, you can even scoop it with salty, crunchy corn chips. Throw in a few avocado slices for extra flavor and colorful flare {queue the “Fancy” song}. Better yet, if you have time to make this homemade corn bread, you and your guests will not be disappointed.

If this scrumptious goodness isn’t gobbled up all at once, refrigerate it to eat within the week or freeze the leftovers to eat later on. I use freezer bags, being sure all the air is squeezed out before putting it in the freezer, but you could just as easily portion it into individual storage containers for a quick lunch later on. It reheats super well, and is arguably even better leftover than when served right away.

This soup can also be made in the crock pot. Just brown your ground beef and onion, pour into your slow cooker with all the other ingredients, and cook on low for 7-8 hours. It’ll make your whole house smell like tacos and heaven.

Customize your taco soup

Because this taco soup recipe is so thick and hearty, it’s really more like a chili than a soup. But some like it soupier, so water or tomato juice can be added. This soup is a perfect candidate for tweaking. Don’t like the corn? Leave it out. Want less meat? Use half the ground beef. Want it spicier? Use hot taco seasoning and hot Rotel. Prefer it mild? Use the mild versions of both.

You can be confident making changes to this recipe, knowing it will turn out great pretty much no matter what. And gaining a little confidence in the kitchen by tinkering with recipes like this one paves the way to becoming not just a good cook, but a creative and masterful one.

Tips for making 7 can taco soup

1. For presentation, make plenty of toppings available.
2. Try substituting ground turkey for the ground beef. It reduces the fat, while taking nothing away from flavor and texture.
3. When reheating, add a little water if the soup seems too thick; it tends to get thicker when refrigerated. 
4. The recipe calls for a can of each black beans, kidney beans, and white beans, but use whatever types of canned beans are preferred. For the white beans, navy, Great Northern, or cannellini beans work best.
5. White or yellow onion work best, although red onion works if that’s all you have on hand.
6. Use canned petite-diced tomatoes if you don’t like big chunks. Fresh tomatoes are great if you have them on hand, but be sure to peel them for this recipe.
7. Want to use reuse taco meat? Use it in place of the hamburger. Depending on how well seasoned the taco meat is, consider reducing the amount of taco seasoning you add alongside the ranch seasoning, so the soup doesn’t get too salty.

FAQ

What goes with taco soup?

Try serving the soup with any (or all) of these toppings: sliced avocado, sour cream, cheese, fresh cilantro, thinly sliced green onion, and corn chips. On chilly evenings, make it especially comforting by serving it alongside hot buttered homemade corn bread.

How do you thicken taco soup?

Although this taco soup is loaded with plenty of meat, beans, and veggies, if you prefer it chunkier, feel free to add more to your liking. Same goes the other way in that if you prefer a thinner, less chunky soup, try omitting a can of beans or don’t add quite as much meat or tomatoes, for example. You will find that this recipe is extremely versatile, making it a wonderful recipe for cooks just starting out or

How do I freeze taco soup?

Pour leftover 7 can taco soup into a freezer bag, squeeze out all the air, seal, and freeze for up to six months. When you’re ready to use it, thaw, reheat, and eat. To thaw, either put the bag in the refrigerator long enough to thaw or, for a quicker method, let the sealed bag sit in a large bowl of warm water just until thawed. Reheat in the microwave or on the stove.

How long will this soup last?

It will keep in the refrigerator for up to a week or in the freezer for up to six months.

Can I make this soup in the crock pot?

Yes, 7 can taco soup makes a great slow cooker meal. Just brown the ground beef and onion beforehand, then throw them into the crockpot with all the other ingredients and cook on low for 7-8 hours or on high for 2-3 hours.

7 can taco soup ingredients

Ground beef

Onion

Diced Tomatoes

Rotel Diced Tomatoes & Green Chilies

Black beans

Kidney beans

White beans

Corn

Dry ranch dressing mix

Dry taco seasoning

Toppings (optional), such as scoops corn chips, shredded cheddar cheese, sour cream, sliced green onions, and avocado

Tools you may need

Large pot or slow cooker

Can opener

Colander, for draining and rinsing

Knife

Cutting board

Measuring cup

Spatula

Ladle

Airtight containers or freezer bags, if refrigerating or freezing

How to make taco soup

1. Heat a large pot over medium heat. Add the ground beef and chopped onion to the pot, cooking until the meat is no longer pink,* about 7-8 minutes. Drain off excess grease.

2. Drain and rinse the beans and corn.

3. Add beans and corn to the ground beef and onions with all other ingredients.

4. Bring the soup just to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

5. Ladle into serving bowls, add toppings, and enjoy!

*If making in the slow cooker, after browning the ground beef and onion, add to the slow cooker and mix with all other ingredients. Cook on low for 7-8 hours or on high for 2-3 hours.

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