Description
This 7 Can Taco Soup is a quick, easy, and incredibly delicious weeknight meal that’s packed with flavor. Made with a blend of pantry staples, it’s the perfect comfort food recipe to warm you up on a chilly day.
Ingredients
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 1 (1 oz) packet taco seasoning
Instructions
1. – In a large pot or Dutch oven, combine all the canned ingredients.
2. – Stir in the taco seasoning and mix well.
3. – Bring the soup to a simmer over medium heat, stirring occasionally.
4. – Reduce heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
5. – Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, and chopped cilantro.
Notes
– For a thicker soup, you can mash some of the beans with a potato masher.
– Customize the heat level by adjusting the amount of taco seasoning.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex