Description
This 7 Can Taco Soup is the ultimate pantry-staple meal for busy weeknights. Combining protein-packed beans, sweet corn, savory tomato sauce, and aromatic green chilies, this hearty one-pot dish delivers bold Tex-Mex flavors in under thirty minutes. It is a reliable, budget-friendly, and comforting solution that requires minimal effort and cleanup, making it perfect for feeding a hungry family without needing a trip to the store.
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet whole kernel corn, drained
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (15 oz) tomato sauce
1 can (14.5 oz) halal beef or vegetable broth
1 packet (1 oz) taco seasoning
Instructions
Open all cans using a can opener.
Drain and rinse the black beans, pinto beans, and corn using a mesh colander.
In a large Dutch oven or stockpot, combine the beans, corn, undrained tomatoes, tomato sauce, broth, and taco seasoning.
Stir the mixture thoroughly to ensure the seasoning is fully incorporated.
Place the pot over medium heat and bring to a gentle simmer.
Simmer the soup for 15 minutes, stirring occasionally to prevent scorching at the bottom.
Notes
Customize the heat level by adding extra chili powder or chopped jalapeños. Serve with optional toppings like shredded cheese, sour cream, cilantro, or tortilla chips. Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 850mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg