7 Can Taco Soup
This easy Taco Soup is a hearty one-pot dinner made with simple pantry ingredients and bold Tex-Mex flavor. With easy taco soup ingredients and a ranch seasoning packet, it’s perfect for busy weeknights or chilly fall evenings.
Try my stovetop minestrone soup and stovetop chicken noodle soup next!
Why You’ll Love This Recipe
- Quick and easy: Simple ingredients and minimal prep make this perfect for busy weeknights.
- One-pot dinner: Everything comes together right on the stovetop for easy cooking and cleanup.
- Big Tex-Mex flavor: Ranch seasoning and taco flavors make this a cozy, satisfying family dinner.
Ingredients You’ll Need
- 1 lb ground beef
- ½ onion, diced
- 15 oz can Black beans, drained and rinsed
- 15.5 oz can Pinto beans, drained and rinsed
- 15.25 oz can sweet corn, drained
- 14.5 oz can diced tomatoes, drained
- 4 oz can Green chilis, drained
- 28 oz can enchilada sauce
- 14.5 oz can Chicken broth
- 1 oz packet taco seasoning
- 1 oz packet ranch seasoning
- 1 tbsp garlic
- 2 tsp smoked paprika
- 1 tsp cumin
Step By Step Instructions
STEP ONE – Drain and rinse the beans, then drain the corn, tomatoes and green chilis.
STEP TWO – Add the ground beef and onion to a medium skillet and cook over medium heat, breaking the meat apart as it cooks, until no longer pink.
STEP THREE – Dump all of the ingredients into a large stock pot, cover it and simmer over low heat for 1 hour.
7 Can Taco Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
Description
This easy Taco Soup is a hearty one-pot dinner made with simple pantry ingredients and bold Tex-Mex flavor. With easy taco soup ingredients and a ranch seasoning packet, it’s perfect for busy weeknights or chilly fall evenings.
Ingredients
1 lb ground beef
½ onion, diced
15 oz can Black beans, drained and rinsed
15.5 oz can Pinto beans, drained and rinsed
15.25 oz can sweet corn, drained
14.5 oz can diced tomatoes, drained
4 oz can Green chilis, drained
28 oz can enchilada sauce
14.5 oz can Chicken broth
1 oz packet taco seasoning
1 oz packet ranch seasoning
1 tbsp garlic
2 tsp smoked paprika
1 tsp cumin
Instructions
- Drain and rinse the beans, then drain the corn, tomatoes and green chilis.
- Add the ground beef and onion to a medium skillet and cook over medium heat, breaking the meat apart as it cooks, until no longer pink.Dump all of the ingredients into a large stock pot, cover it and simmer over low heat for 1 hour.
Notes
Store leftover Taco Soup in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat until heated through.
Freezing: Let the soup cool completely, then freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Soup
- Method: Oven/Stovetop
- Cuisine: American
