7 CAN TACO SOUP RECIPES

Name: 7-Can Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Tex-Mex, Mexican
Ingredients: 1/2 tablespoon olive oil; 1 pound lean ground beef; 1 cup chopped onion; 3 cloves garlic, finely minced; 1 envelope dry ranch dressing mix; 1 envelope taco seasoning mix; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (10 ounce) can of Rotel diced tomatoes, undrained; 1 (4 ounce) can green chilies, undrained; 4 cups beef stock or broth (Kitchen Basics recommened); 1 (15 ounce) can chili beans, undrained; 1 (15 ounce) can kidney beans, drained & rinsed; 1 (15 ounce) can pinto beans, drained & rinsed; 1 (15 ounce) can of whole kernel corn, drained; Optional Garnishes: Finely shredded cheddar or pepper jack cheese, Chopped fresh tomato, diced avocado, shredded lettuce, homemade or commercial tortilla strips, Sour cream, sliced pickled jalapeno, green onion, chopped fresh cilantro, finely chopped red or yellow onion.

DEEP SOUTH DISH: 7-CAN TACO SOUP

Deep South Dish: 7-Can Taco Soup image

Seven can taco soup is such a quick and easy soup to throw together, with a well-stocked pantry you can whip it up in no time and customize it to your own liking.

Provided by Deep South Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 15

Ingredients

1/2 tablespoon olive oil
1 pound lean ground beef
1 cup chopped onion
3 cloves garlic, finely minced
1 envelope dry ranch dressing mix
1 envelope taco seasoning mix
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can of Rotel diced tomatoes, undrained
1 (4 ounce) can green chilies, undrained
4 cups beef stock or broth (Kitchen Basics recommened)
1 (15 ounce) can chili beans, undrained
1 (15 ounce) can kidney beans, drained & rinsed
1 (15 ounce) can pinto beans, drained & rinsed
1 (15 ounce) can of whole kernel corn, drained
Optional Garnishes: Finely shredded cheddar or pepper jack cheese, Chopped fresh tomato, diced avocado, shredded lettuce, homemade or commercial tortilla strips, Sour cream, sliced pickled jalapeno, green onion, chopped fresh cilantro, finely chopped red or yellow onion.

Steps:

Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute.
Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute.
Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes.
Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. May hold longer over low heat.
Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.

7-CAN SOUP RECIPE - HOW TO MAKE TACO-STYLE SOUP

7-Can Soup Recipe - How to Make Taco-Style Soup image

Grab seven cans of whatever you want, from chili to beans, and some kind of cheese for a deliciously creamy soup.

Provided by Ree Drummond

Categories main dish soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can meat-only chili
1 can (15-ounce) kidney beans
1 can (15 ounce) pinto beans
1 can (15 oz. size) black beans
1 can (15-ounce) diced tomatoes
1 can (15-ounce) corn (I used Fiesta variety)
1 can (10-ounce) Rotel
Salt and pepper, to taste
8 oz. weight Velveeta, cubed

Steps:

Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed. Dice the cheese and stir it into the soup until melted. Serve immediately.

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