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taco soup in bowl from side with cheese sour cream green onion toppings

Easy 7 Can Taco Soup

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 2 lb. ground beef
  • 1 medium onion chopped
  • 2 – 15 oz. cans diced tomatoes
  • 10 oz. can Rotel Diced Tomatoes & Green Chilies
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can kidney beans drained and rinsed
  • 15 oz. can white beans drained and rinsed
  • 15 oz. can corn drained and rinsed
  • 1 oz. package dry ranch dressing mix such as Hidden Valley
  • 1 oz. package dry taco seasoning such as Old El Paso
  • Toppings optional, such as scoops corn chips, shredded cheddar cheese, sour cream, sliced green onions, and avocado

Method
 

  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!

Notes

*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.