Description
Discover the secret to a quick and delicious 7 Can Taco Soup that’s ready in just 30 minutes! This easy-to-make soup is packed with savory taco flavors and perfect for busy weeknights.
Ingredients
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 1 (32 oz) carton chicken or vegetable broth
– 1 (1 oz) package taco seasoning mix
Instructions
1. – In a large pot, combine all the canned ingredients: black beans, kidney beans, pinto beans, corn, diced tomatoes, and tomato sauce.
2. – Pour in the broth and sprinkle in the taco seasoning mix.
3. – Stir well to combine all the ingredients.
4. – Bring the soup to a boil over medium-high heat, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until heated through and flavors have melded.
5. – Serve hot, garnished with your favorite toppings like shredded cheese, crushed tortilla chips, diced avocado, or fresh cilantro.
Notes
This 7 Can Taco Soup is a great make-ahead meal. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, you may need to add a splash of broth to thin it out.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired