Easy 7-Can Taco Soup
This easy 7-can taco soup is the ultimate hearty meal that comes together in minutes. With just a handful of pantry staples and no chopping or prepping required, you can enjoy a warm, comforting bowl of soup any night of the week.
Ingredients
- 1 15-oz. can no-beans chili
- 1 15-oz. can kidney beans
- 1 15-oz. can pinto beans
- 1 15-oz. can black beans
- 1 15-oz. can diced tomatoes
- 1 15-oz. can corn (I like to use the Fiesta variety for extra flavor)
- 1 10-oz. can tomatoes and green chilies (such as Rotel)
- Salt and pepper to taste
- 8 oz. Velveeta cheese cubed
Instructions
Combine the canned ingredients.
- Without draining the cans, pour the chili, kidney beans, pinto beans, black beans, diced tomatoes, corn, and tomatoes with green chilies into a large pot.
Simmer the soup.
- Set the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for 10–15 minutes. This allows the flavors to meld together beautifully. Taste and season with salt and pepper as needed.
Add the cheese.
- Dice the Velveeta into small cubes and stir it into the soup. Keep stirring until the cheese has completely melted and the soup is creamy.
Serve and enjoy!
- Once the cheese is fully melted, your 7-can taco soup is ready to serve. Ladle it into bowls and add your favorite toppings.
Notes
How to Serve Your Easy 7-Can Taco Soup
This soup is delicious on its own, but adding toppings takes it to the next level. Here are some ideas to make it even better: Sprinkle shredded cheese, like cheddar or Monterey Jack, on top.Add a dollop of sour cream for extra creaminess.
Crush tortilla chips over each bowl for a crunchy contrast.
Garnish with fresh cilantro or sliced green onions for a pop of color.
Serve with a side of warm cornbread or flour tortillas to round out the meal. This soup pairs wonderfully with a crisp green salad or even a side of rice for a heartier dinner.
Storing and Enjoying Leftovers
Got leftovers? This soup stores beautifully! Refrigerate: Transfer the cooled soup to an airtight container and store it in the fridge for up to 4 days.Freeze: Pour the soup into a freezer-safe container, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm the soup in a pot over medium heat, stirring occasionally, or microwave individual portions until heated through.
Top Tips for Customizing Your 7-Can Taco Soup
This recipe is incredibly forgiving, so feel free to make it your own! Here are a few ideas: Swap the beans: Don’t have all the beans listed? Use what you have on hand, like garbanzo beans or navy beans.Add protein: Stir in cooked ground beef, shredded chicken, or even canned chicken for extra heartiness.
Spice it up: If you like heat, add a pinch of cayenne pepper, a dash of hot sauce, or use spicy green chilies.
Use green enchilada sauce: Replace the diced tomatoes with green enchilada sauce for a fun twist on the flavor.
Make it dairy-free: Skip the Velveeta and top with