Last Tuesday, I was staring into my pantry wondering what to make for dinner when I noticed several cans staring back at me. I had a can of this, a can of that, and suddenly inspiration struck. I remembered hearing about a taco soup that used mostly canned ingredients, and I decided to create my own version. What emerged from my kitchen that night was nothing short of magical – a hearty, comforting bowl that required minimal effort but delivered maximum flavor.
This Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort has become my go-to recipe on those evenings when I want something satisfying without spending hours in the kitchen. The beauty of this dish is how the flavors meld together while keeping that distinctive taco taste we all love. From experience, I can tell you that even the pickiest eaters in my household clean their bowls when I serve this. If you’re looking for another effortless meal, you should try our crockpot chicken potatoes and green beans recipe.
What makes this special is how the ingredients come together to create something greater than the sum of its parts. You’ll notice how the beans and corn add substance, while the tomatoes and green chiles provide just the right amount of tang and heat. Around here, we love topping ours with shredded cheese, a dollop of sour cream, and some crushed tortilla chips for that perfect crunch.
Recipe Overview
Cuisine: American Southwest
Category: Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6-8
What You’ll Need
When I’m shopping for this 7 can taco soup, I’ve found that store brands work just as well as name brands for most ingredients. What works for me is checking the sodium content since canned goods can vary – I often opt for low-sodium versions when available. For the beans, I sometimes mix black beans and kidney beans depending on what I have in my pantry, and both work beautifully in this easy weeknight dinner.
You’ll need a large stockpot or Dutch oven for this recipe. I prefer using my enameled cast iron pot because it distributes heat evenly, but any heavy-bottomed pot will work perfectly. For serving, have some bowls ready along with your favorite toppings – we’ll talk more about those later!
INGREDIENTS
I have a little ritual when making this 7 can chicken taco soup where I line up all my ingredients on the counter before starting. There’s something satisfying about seeing those colorful cans ready to transform into dinner. The scent of cumin and chili powder as I measure them out always makes my kitchen feel extra cozy, and I love watching everything come together in the pot.
Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort Recipe!
Nutrition Information
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chiles
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (10 oz) red enchilada sauce
- 1 packet taco seasoning
- 2 cups chicken broth
- 2 cups cooked, shredded chicken
PREPARATION
One thing I’ve learned from making this taco soup recipe easy multiple times is that the order of adding ingredients matters. If you add the dairy-based ingredients too early or at too high heat, they can sometimes separate. A tip I’ve learned is to have all my cans open and ready before I turn on the stove – it makes the process flow so smoothly, especially when you’re trying to get dinner on the table quickly. For a sweet treat to follow your meal, check out our easy strawberry yogurt bites that kids and adults both love.
- Place a large stockpot or Dutch oven over medium heat
- Add all canned ingredients to the pot – black beans, kidney beans, corn, diced tomatoes with green chiles, tomato sauce, cream of chicken soup, and enchilada sauce
- Stir in the taco seasoning packet and chicken broth
- Bring the mixture to a gentle simmer, stirring occasionally to combine all ingredients thoroughly
- Reduce heat to low and add the shredded chicken
- Simmer for 15-20 minutes, until heated through and flavors are well blended
- Serve hot with your favorite toppings
NUTRITION INFORMATION
- Calories: 285 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 9g
- Sugar: 7g
Topping Ideas to Elevate Your Soup
The fun part of this Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort is customizing it with toppings. In my house, we set up a “taco bar” with small bowls of different toppings so everyone can build their perfect bowl. My daughter loves extra cheese, while my husband piles on the jalapeños. Some of our favorite additions include shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, sliced avocado or guacamole, fresh cilantro, sliced jalapeños, crushed tortilla chips, and a squeeze of lime juice. The lime juice especially brightens up the flavors and cuts through the richness beautifully.
Making It Your Own: Variations and Substitutions
What I appreciate about this recipe is how adaptable it is to different dietary needs and preferences. For a vegetarian version, you can replace the cream of chicken soup with cream of mushroom and use vegetable broth instead of chicken broth – the result is just as satisfying. If you prefer ground beef instead of chicken, simply brown one pound of ground beef with the taco seasoning before adding the canned ingredients. For those who enjoy extra heat, adding a diced chipotle pepper in adobo sauce gives it a wonderful smoky spice. I’ve also made this in my slow cooker many times – just combine all ingredients and cook on low for 4-6 hours, which makes it perfect for crockpot recipes enthusiasts.
Storage and Reheating Tips
This soup stores wonderfully, making it ideal for meal prep or leftovers. I often double the batch so we have lunch ready for the next few days. Let the soup cool completely before transferring it to airtight containers – it will keep in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months. When reheating, you might need to add a splash of broth or water as the soup tends to thicken when refrigerated. I prefer reheating on the stovetop over medium-low heat, stirring occasionally until heated through. The microwave works too – just cover and heat in 2-minute intervals, stirring between each.
If you’re looking for a showstopping dessert to serve after this comforting soup, you must try our decadent Strawberry Chocolate Cake that combines rich chocolate with fresh strawberry flavors.
FREQUENTLY ASKED QUESTIONS
Can I make this soup in a slow cooker?
Absolutely! This Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort works beautifully in a crockpot. Combine all ingredients in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. The longer cooking time allows the flavors to develop even more deeply.
What if I don’t have all seven cans?
Don’t stress – the recipe is quite flexible. If you’re missing one can, you can often substitute with something similar. No kidney beans? Use pinto beans instead. No corn? It will still be delicious without it. The key is maintaining the overall liquid ratio, so if you omit one can, you might want to reduce the broth slightly.
How spicy is this soup?
The heat level is moderate but adjustable. The diced tomatoes with green chiles and enchilada sauce provide mild spice. If you’re sensitive to heat, use mild enchilada sauce and consider reducing the taco seasoning by half. For more heat, add diced jalapeños or a pinch of cayenne pepper.
Conclusion
This Pioneer Woman 7 Can Taco Soup – Simple Delicious Comfort has earned a permanent spot in my recipe rotation because it delivers so much flavor with so little effort. Whether you’re feeding a crowd or just want leftovers for the week, this dish never disappoints. I’d love to hear how it turns out in your kitchen – tag me on social media if you make it!
