I published this recipe for Easy 7 Can Ground Beef Taco Soup a few years ago after a seriously hectic week. My kitchen was a disaster, and I had zero energy for a big grocery run. If you love the convenience of canned soups, you should also try this easy Tex-Mex 7 can beef taco soup for another quick flavor fix.
I stood in front of my pantry, staring at the cans. I thought, “What if I just… open them all?” That’s exactly what I did. I dumped seven cans into a pot with some browned beef, and twenty minutes later, dinner was saved.
It became an instant family favorite. The best part? It tastes like you spent all day cooking. That’s my kind of kitchen magic.
Recipe Overview
- Cuisine: Tex-Mex
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6-8 people
Why This Recipe is So Special
This soup is special because of its beautiful simplicity. You get a deep, layered flavor that usually takes hours to develop.
It all comes from the mix of canned goods. Each can brings its own unique power to the pot. The tomatoes add sweetness, the beans give it heartiness, and the corn brings a little pop of freshness.
When you combine them with the taco seasoning, it creates something much greater than the sum of its parts. It’s my ultimate pantry rescue recipe. For another simple and delicious take on this concept, check out this Pioneer Woman 7 can taco soup recipe.
Easy 7 Can Ground Beef Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Easy 7 Can Ground Beef Taco Soup Recipe!
Nutrition Information
The Full Ingredient List
Here’s everything you’ll need. I promise, it’s mostly just opening cans! I like to use lean ground beef to keep things a bit lighter.
- 1 pound lean ground beef (I use 90/10)
- 1 small yellow onion, diced
- 1 (1 oz) packet taco seasoning (or 2 ½ Tbsp homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (15 oz) can tomato sauce
- 1 (10.5 oz) can condensed beef consommé (or beef broth)
- 4 cups water (or more broth for extra flavor)
My Step-by-Step Method
Let’s walk through it together. This method is so straightforward, you can practically do it with your eyes closed.
- Grab a large soup pot or Dutch oven. Place it over medium-high heat on your stove.
- Add the ground beef and diced onion. Cook them together, breaking up the beef with your spoon, until the meat is fully browned and the onion is soft. This should take about 7-8 minutes. Drain any excess grease if needed.
- Sprinkle the taco seasoning packet over the cooked beef and onion. Give it a good stir and let it cook for just one more minute. This wakes up the spices and makes your kitchen smell amazing.
- Now for the fun part! Add every single canned ingredient to the pot. Don’t drain the tomatoes or the tomato sauce—their liquid is part of the soup base. Do drain and rinse the three cans of beans and the corn.
- Pour in the beef consommé and the water. Stir everything very well to combine.
- Bring your soup up to a lively bubble. Then, reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This waiting time is non-negotiable—it lets all the flavors get to know each other.
- Taste it! This is the most important step. Adjust with a pinch of salt or a squeeze of lime juice if you like. Then, ladle it into bowls and load it up with your favorite toppings.
My Top Tips for Success
These little tricks make a big difference. They’re what turn a good soup into a great one.
- Brown the Beef Well: Don’t just gray it. Get some good, dark brown bits on the meat. That’s pure flavor stuck to the bottom of your pot that will dissolve into the soup.
- Let it Simmer: I know you’re hungry, but please let it bubble away for the full 20 minutes. This smooths out the tomato acidity and blends the spices perfectly.
- Toppings are Key: The soup is delicious alone, but the toppings make it a party. We love shredded cheese, sour cream, diced avocado, tortilla chips, and fresh cilantro.
- Make it a Crockpot Recipe: For an even easier day, brown the beef and onion, then dump everything into your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Common Mistakes to Avoid
I’ve made these so you don’t have to. Here’s how to steer clear of common soup pitfalls.
- Forgetting to Drain the Beans and Corn: If you add the liquid from those cans, your soup will be too starchy and thick. Always drain and rinse your beans and corn.
- Skimping on Simmer Time: If you serve it right after mixing, the flavors will taste separate and the tomatoes can be too sharp. The short simmer is what makes it taste like it cooked all day.
- Overcomplicating the Toppings: You don’t need seven different toppings. Pick two or three you really love. A handful of chips, a dollop of sour cream, and a sprinkle of cheese is absolutely perfect.
NUTRITION INFORMATION
- Calories: ~350
- Carbohydrates: 45g
- Protein: 25g
- Fat: 8g
- Saturated Fat: 3g
- Fiber: 12g
- Sugar: 8g
- Sodium: ~1200mg
*Nutrition is an estimate per serving and will vary with toppings and specific brands used.
FREQUENTLY ASKED QUESTIONS
Can I make a 7 can chicken taco soup instead?
Absolutely! It’s a fantastic swap. Just use 2 cups of shredded cooked chicken (like from a rotisserie chicken) instead of the ground beef. Skip the browning step and add the chicken with all the cans. It’s just as easy and delicious. For a dedicated recipe, this classic 7 can chicken taco soup is a real weeknight winner.
How long does this taco soup last in the fridge?
It keeps beautifully. Store it in an airtight container in the fridge for up to 4 days. The flavors actually get better the next day. You can also freeze it for up to 3 months. Just thaw and reheat on the stove.
My soup is too thick. What can I do?
No problem at all! Simply stir in a little extra beef broth, chicken broth, or even water until it reaches your preferred consistency. Add it in half-cup increments so you don’t overdo it.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this pantry-saving soup? I truly want to know how it turned out for you! Did your family go back for seconds? What were your favorite toppings? Your stories and tips make this blog so much fun. Please leave a comment below and let me know. And if you loved it, give it a 5-star rating—it helps other home cooks find this easy recipe. Happy cooking, friends!
