Description
The ultimate easy weeknight dinner, this 7 Can Taco Soup combines pantry staples and melted cheese into a hearty, flavorful dish. No chopping required—just open, heat, and enjoy.
Ingredients
- 1 can (15.25 oz) corn with peppers
- 1 can (15 oz) meat-only chili
- 1 can (15 oz) kidney beans
- 1 can (15 oz) pinto beans
- 1 can (15 oz) black beans
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chiles (Ro*Tel)
- 8 ounces Velveeta cheese
Instructions
1. Empty all seven cans, including their liquid, into a large pot.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat and let the soup simmer for 10–15 minutes.
4. Season with salt and pepper to taste.
5. Dice the Velveeta cheese and stir it into the hot soup.
6. Continue stirring until the cheese is fully melted and the soup is creamy.
7. Serve hot with your favorite taco toppings like sour cream, shredded cheese, or crushed tortilla chips.
Notes
This soup is easily customizable—try using different beans or adding cooked ground beef for extra protein.
Velveeta provides a smooth, creamy texture. Avoid substituting for best results.
Tastes even better the next day after flavors meld.
Perfect for quick meals, camping trips, or feeding a crowd with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 35mg