8-Can Tex-Mex Taco Soup – Quick & Easy Recipe

I love cooking almost as much as I love eating. But the mountain of dirty pots, pans, and utensils that follows a great meal? That’s my culinary nightmare. If you’ve ever looked at a sink full of dishes and thought, “Was that amazing dinner even worth it?”, then you and I are kindred spirits. That’s precisely why I created this 8-Can Tex-Mex Taco Soup – Quick & Easy. It’s the perfect solution for busy families who also love our fast lasagna soup ready in under 30 minutes.

This recipe is my ultimate weapon against kitchen cleanup fatigue. It delivers all the deep, comforting flavors of a slow-simmered feast without the corresponding pile of dirty cookware. We’re talking about a meal that’s as satisfying to your taste buds as it is to your inner clean-freak.

What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! This dish is my go-to on busy weeknights, and it has saved my sanity more times than I can count. Let’s dive into this lifesaver of a recipe.

Recipe Overview

Here’s the quick snapshot of what we’re making today. I love how straightforward this is.

• Cuisine: Tex-Mex
• Category: Soup
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6-8

The Magic of a One-Pot (or One-Pan) Meal

I remember the first time I truly appreciated a one-pot meal. I had just finished a complicated recipe that used every bowl in my kitchen. The cleanup took longer than the cooking! That was the day I vowed to find a better way.

This soup embodies that promise. Everything cooks together in a single vessel, allowing the flavors to meld beautifully. The best part? You get to spend your evening relaxing, not scrubbing.

All You Need (One Pot & These Ingredients)

Gathering your ingredients is half the battle. I love that this recipe uses mostly pantry staples. It means less last-minute grocery store stress for you.

The “8-Can” part isn’t just a catchy name. It refers to the beautiful convenience of using canned goods. This makes the prep work incredibly fast and the flavor incredibly consistent every single time.

PREPARATION

Follow these simple steps for a perfectly delicious and remarkably clean result. I’ve optimized this method to keep splatter and mess to an absolute minimum. This easy approach works great for kid-friendly treats too, like our magical unicorn yogurt bark.

1. Brown the Meat: In a large stockpot or Dutch oven over medium-high heat, cook the ground beef and diced onion together. We’re building flavor from the very first step right in the main pot.
2. Drain the Fat: Once the beef is no longer pink and the onion is tender, carefully drain off the excess grease. This is the only real “cleanup” step in the entire process, and it makes the final soup so much better.
3. Add the Seasonings: Return the pot to the heat and sprinkle in the taco seasoning and ranch dressing packets. Stir for about a minute until fragrant. This toasts the spices and unlocks their full potential.
4. The Grand “Can Opening”: Here’s the fun part! Without draining most of the cans, add the black beans, pinto beans, corn, both kinds of tomatoes, cream of chicken soup, and beef broth to the pot. The undrained liquids from the cans create the perfect soup base.
5. Simmer to Perfection: Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This gives all the ingredients time to get to know each other and develop a deep, harmonious flavor.

Pro-Tips for Perfect One-Pot Cooking

I’ve made this soup dozens of times, and these little tricks make it even easier. They’re my secret weapons for a flawless meal.

Recipe

8-Can Tex-Mex Taco Soup – Quick & Easy Recipe

Make 8-Can Tex-Mex Taco Soup – Quick & Easy Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

PREPARATION

1

Brown the Meat: In a large stockpot or Dutch oven over medium-high heat, cook the ground beef and diced onion together. We’re building flavor from the very first step right in the main pot.

2

Drain the Fat: Once the beef is no longer pink and the onion is tender, carefully drain off the excess grease. This is the only real “cleanup” step in the entire process, and it makes the final soup so much better.

3

Add the Seasonings: Return the pot to the heat and sprinkle in the taco seasoning and ranch dressing packets. Stir for about a minute until fragrant. This toasts the spices and unlocks their full potential.

4

The Grand “Can Opening”: Here’s the fun part! Without draining most of the cans, add the black beans, pinto beans, corn, both kinds of tomatoes, cream of chicken soup, and beef broth to the pot. The undrained liquids from the cans create the perfect soup base.

5

Simmer to Perfection: Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This gives all the ingredients time to get to know each other and develop a deep, harmonious flavor.

Notes

Enjoy your homemade 8-Can Tex-Mex Taco Soup – Quick & Easy Recipe!

Nutrition Information

Calories: ~350

Protein: 22g

Fiber: 8g

Note: Nutritional values are estimates and can vary based on specific ingredients used, like lean vs. regular ground beef.

Did You Make This?

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First, use the right size pot. A 6-quart Dutch oven or stockpot is ideal. It gives everything enough room to bubble away without any risk of messy boil-overs.

Second, don’t feel the need to stir constantly. A few gentle stirs after adding all the ingredients and once or twice during simmering is plenty. This prevents splashes and keeps your stovetop clean.

Storing & Reheating (Easy!)

This soup is arguably even better the next day. The flavors have more time to marry and become even more delicious.

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire batch gently on the stovetop.

Nutrition Notes

While this is a comforting meal, it’s also packed with good-for-you ingredients. Here’s a general breakdown per serving.

• Calories: ~350
• Protein: 22g
• Fiber: 8g
• Note: Nutritional values are estimates and can vary based on specific ingredients used, like lean vs. regular ground beef.

After enjoying this savory soup, you might be craving something sweet – be sure to try our best fudgy chewy browkies for the ultimate chocolate bliss for dessert!

Your One-Pot Questions, Answered

I get a lot of great questions about this recipe. Here are answers to the most common ones to ensure your success.

Can I make this in a slow cooker?

Absolutely! This is a fantastic crockpot recipe. Simply brown the meat and onion on the stove, drain the fat, and then transfer everything to your slow cooker. Cook on low for 4-6 hours or on high for 2-3.

What are the best toppings for this soup?

Toppings are where you can get creative! My family loves shredded cheese, a dollop of sour cream, sliced jalapeños, and a handful of crushed tortilla chips for that perfect crunch.

Can I freeze this taco soup?

You sure can! This soup freezes beautifully. Cool it completely and store it in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

And there you have it! A dinner that’s bursting with flavor and designed for maximum enjoyment and minimum cleanup. This recipe has become a cherished staple in my home, and I hope it brings as much joy and free time to your kitchen as it has to mine.

So go ahead, whip up a pot of this incredible soup. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!