Imagine a meal so stupidly easy it practically cooks itself. A recipe so forgiving you could make it half-asleep. A dish so delicious your family will think you’ve secretly leveled up your cooking skills.
Enter: 7-Can Taco Soup. No chopping, no browning meat, no fancy techniques—just dump, heat, and devour. If you’ve ever burned water, this is your redemption arc.
Ready to become a kitchen hero?
Why This Recipe Slaps
This isn’t just soup. It’s a flavor bomb disguised as a lazy meal. The combo of beans, corn, and tomatoes with taco seasoning creates a rich, hearty texture that’s borderline addictive.
Plus, it’s ready in 15 minutes, costs pennies per serving, and feeds a crowd. Meal prep? Check.
Game-day food? Check. Emergency “I forgot to cook” dinner?
Double-check. It’s the culinary equivalent of a cheat code.
Ingredients (Yes, Only 7 Cans)
- 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 (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) tomato sauce
- 1 can (10 oz) enchilada sauce (mild or spicy, your call)
- 1 can (12 oz) chicken breast (drained, or sub with ground beef if you’re fancy)
- 1 packet taco seasoning (or 2 tbsp homemade)
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
How to Make It (No PhD Required)
- Dump everything into a large pot—yes, even the seasoning. Stir like you mean it.
- Heat on medium until bubbling, about 10-15 minutes.
Stir occasionally so it doesn’t stage a mutiny.
- Reduce heat and simmer for 5 minutes. This lets the flavors throw a party in your pot.
- Serve hot with toppings. Crush some chips on top for that satisfying crunch.
Storage: Because Leftovers Are Life
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove or microwave—just add a splash of water if it thickens too much. Want to freeze it? Go ahead!
It keeps for 3 months in the freezer. Thaw overnight in the fridge before reheating.
Why This Soup Is a Winner
This recipe is budget-friendly, protein-packed, and infinitely customizable. It’s also gluten-free if you pick the right cans (FYI, check those labels).
Need more fiber? Add an extra can of beans. Craving heat?
Throw in some jalapeños. It’s basically the Swiss Army knife of soups.
Common Mistakes (Don’t Be That Person)
- Forgetting to drain the cans: Unless you want a sad, watery soup, drain those beans and corn.
- Overcomplicating it: This isn’t the time for fresh herbs or artisanal cheese. Keep it simple.
- Skipping toppings: The toppings add texture and flavor.
Don’t rob yourself.
Alternatives (Because Rules Are Meant to Be Broken)
- Vegetarian? Skip the chicken, add an extra can of beans or tofu.
- No enchilada sauce? Use salsa or more tomato sauce with extra seasoning.
- Want it creamy? Stir in 4 oz of cream cheese at the end. You’re welcome.
FAQs
Can I use fresh ingredients instead of canned?
Sure, if you enjoy extra work. But the beauty of this recipe is its canned simplicity.
Fresh ingredients will taste great but defeat the “lazy genius” vibe.
Can I make this in a slow cooker?
Absolutely. Dump everything in, cook on low for 4 hours or high for 2. Stir occasionally if you remember.
Is it spicy?
Depends on your cans and seasoning.
Use mild Rotel and taco seasoning for a kid-friendly version, or go wild with hot enchilada sauce.
Can I double the recipe?
Yes, and you probably should. Leftovers taste even better the next day.
Final Thoughts
This 7-Can Taco Soup is the ultimate no-excuses meal. It’s fast, cheap, and tastes like you actually tried.
Whether you’re feeding picky kids, meal prepping, or just surviving adulthood, this recipe has your back. Now go forth and conquer dinner like the lazy genius you are.