7 Can Soup (Taco Soup Recipe!)
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7 Can Soup is loaded with beans, tomatoes, and corn for a quick and hearty weeknight meal. Perfect for cleaning out the pantry, there are so many ways to put your own unique spin on this recipe! Keep it simple or stir in some cheese to make it extra tasty.
7 Can Soup
I keep a list of quick and easy mealtime ideas on hand for my busy evenings. I love being able to have a good dinner on the table without spending hours doing it.
There’s even a list of our favorites just for ground beef!
But at the end of the day, there’s nothing much easier than my 7 can taco soup. It’s exactly what it sounds like — 7 cans from the pantry, plus some Velveeta cheese because yum…
It’s thinner than our 5-ingredient easy chili but thicker than a traditional soup, and has similar flavors as my slow cooker taco soup… but better.
And best of all, you don’t have to brown any meat! Just dump, heat, and stir. Talk about easy!!
Ingredient Notes and Substitutions
- Beans – Start with pinto beans and black beans. I like to use a fiesta blend of black beans for some heat and extra flavor. Kidney beans are a good choice as well.
- Chili – I like the extra hearty stuff, so it’s a combo of turkey with beans chili and a meat-only chili (since we’ve got plenty of beans already).
- Tomatoes – Diced tomatoes are the perfect base for this seven can soup, and a can of Rotel adds more heat and flavor.
For a “simmered all day” taste, grab fire-roasted diced tomatoes instead! - Corn – This can be plain kernels or the kind with peppers — up to you! It just needs to be whole kernels, not creamed.
- Velveeta Cheese – This is optional, but makes 7 can soup extra delicious! It’s easy to keep a package in the pantry and it melts down in no time.
Tips and Tricks to Make Cheesy 7 Can Taco Soup
- Balance the ingredients.
You want about half of your cans to be some type of bean (including chili) and the other half to be veggies.
And I always make sure to include at least one can of tomatoes to create a saucy base for my seven can taco soup.
- Mix and match for a new flavor.
This is the perfect recipe to clear out your pantry! Swap in different types of canned goods for a new spin on this dish.
Cans that go well together are any type of beans, chili, tomatoes, green beans, corn, etc. Even a tomato soup or “cream of” soup would work in moderation!
And feel free to give it a taste and toss in some spices or seasonings to make it just right.
- Add some bulk to stretch your servings.
You can easily add pasta or rice to this 7 can soup recipe! Just be sure to add extra water or broth to the pot and simmer until it’s tender.
Sometimes I’ll incorporate some browned ground beef to make an extra hearty dish on cold nights!
Prep Ahead
- Cube cheese (if using)
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
Serving Suggestions
Fresh ingredients such as sour cream, parsley, or cilantro taste great with 7 can taco soup!
I like to serve it with some tortilla chips or even cornbread mixed right in, but a green salad on the side would be lovely too.
7 Can Soup Recipe FAQ
The easiest way to thicken canned taco soup is to mash some of the beans.
Otherwise, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir that into the pot. Let it simmer for a few more minutes until thickened.
Sure! The recipe works the same, except you’ll cook it on High for 2-3 hours or Low for 4-6 hours. If you’ll be adding cheese, do that a few minutes before serving.
It’s a great option for when you want dinner ready and waiting by the time you get home!
Because you are not draining and rinsing any of the contents of each can, it can increase your sodium intake.
To reduce that, use low-sodium products — especially the beans and tomatoes. You can also drain and rinse the beans, then add 1 cup of water or low-sodium chicken broth to your seven can soup to make up for the liquid.
For a meatless version of 7 can soup, use canned chili without meat in it. And to reduce the fat, leave out the Velveeta or replace it with part-skim mozzarella or even Parmesan cheese.
Storing and Reheating Seven Can Soup
Leftovers will keep for up to 1 week stored in the refrigerator. Allow your seven can taco soup to cool before transferring to an airtight container.
To reheat, place it back in the soup pot and heat it on low until it’s warmed through.
It’s possible to freeze 7 can soup, but you may want to only put Velveeta cheese in the amount you plan to eat right away, then freeze the rest of the soup without it.
You can always add in the Velveeta cheese later, once it’s thawed and you are ready to eat it again.
Enjoy!
With love, from our simple kitchen to yours.
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7 Can Soup (Taco Soup Recipe!)
Ingredients
- 16 ounces Pinto Beans, 16 oz can
- 15 ounces Turkey with Beans chili, 15 oz can
- 15 ounces meat only chili, 15 oz can
- 15.25 ounces corn, 15.25 oz can
- 15.5 ounces black beans (I used fiesta blend), 15.5 oz can
- 14.5 ounces diced tomatoes, 14.5 oz can
- 14.5 ounces Rotel
- 8 ounces Velveeta cheese, cubed (optional)
- Salt and pepper, to taste
Optional Garnishes
- sour cream
- cilantro
Instructions
- Open cans and pour into a large pot. Do not drain cans.
- Bring ingredients to a boil and simmer for 10-15 minutes.
- Add in cubed Velveeta cheese and stir until melted, about 1-2 minutes.
- Serve by itself or with sour cream and cilantro.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020, updated and republished September 2024
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So easy for a quick chili! So flavorful and packed with goodies!