Hamdi Saidani This Pioneer Woman 7 Can Taco Soup is an incredibly easy and cheesy recipe, which is made with Velveeta and meat-only chili. It’s the perfect 30-minute meal, ready in about 20 minutes.
Pioneer Woman 7 Can Taco Soup Ingredients
- One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
- One 15-ounce can meat-only chili
- One 15-ounce can kidney beans
- One 15-ounce can pinto beans
- One 15-ounce can black beans
- One 15-ounce can diced tomatoes
- One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
- Salt and freshly ground black pepper
- 8 ounces processed cheese, such as Velveeta
How To Make Pioneer Woman 7 Can Taco Soup
- Combine the cans: Empty all seven cans (corn, chili, kidney beans, pinto beans, black beans, diced tomatoes, and tomatoes with green chiles) into a large pot over high heat. Do not drain any of the cans; the liquid is part of the soup base.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes to allow all the flavors to meld together. Season with salt and pepper to taste.
- Melt the cheese and serve: Dice the Velveeta cheese into cubes and stir them into the hot soup until completely melted and the soup is creamy. Serve immediately.
Recipe Tips
- How to make it spicier? This soup is very mild. For more heat, use a “hot” variety of Ro*Tel, or add a finely diced jalapeño or a dash of your favorite hot sauce to the pot.
- Can I add more meat? Although the recipe includes a can of meat-only chili, you can make it even heartier by browning 1 pound of ground beef with a chopped onion, draining the fat, and adding it to the soup.
- What if I don’t have Velveeta? Velveeta is key for the classic smooth and creamy texture. You could substitute it with 4 ounces of softened cream cheese and 1 cup of shredded cheddar, but the texture will be slightly different.
- Do I really not drain the cans? That’s right! The liquid from each can contributes to the flavorful broth of the soup, making it a true “dump and go” recipe.
What To Serve With 7 Can Taco Soup
This hearty soup is a meal in itself, but it’s even better with classic taco-style toppings and sides.
- A dollop of sour cream
- Crushed tortilla chips or Fritos
- Diced avocado
- Warm cornbread
How To Store 7 Can Taco Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop and it’s often even better the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
7 Can Taco Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 380 kcal
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe really just opening cans?
Yes, that’s the beauty of it! It’s designed to be an incredibly fast, easy, and satisfying meal using common pantry staples.
Can I make this in a slow cooker?
Absolutely. Simply dump all seven cans into a slow cooker, stir, and cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cubed Velveeta during the last 30 minutes of cooking until it’s melted and creamy.
Can I use different beans?
Yes, any combination of your favorite canned beans will work. If you don’t have one type, just substitute it with another can of what you do have.
Try More Pioneer Woman Recipes:
- 10+ Pioneer Woman Soup & Stew Favorites
- 15+ Pioneer Woman Soup Recipes
- Pioneer Woman Cowboy Soup Recipe
Pioneer Woman 7 Can Taco Soup Recipe
Description
The ultimate easy weeknight dinner, this soup comes together by simply opening seven cans and melting in some cheese for a hearty, flavorful meal.
Ingredients
Instructions
- Empty all seven cans (undrained) into a large pot.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Season with salt and pepper to taste.
- Dice the Velveeta cheese and stir it into the hot soup until completely melted.
- Serve immediately with your favorite taco toppings.
Notes
- u003cliu003eThis recipe is incredibly forgiving and easily adaptable with different beans or by adding extra ground beef.u003c/liu003eu003cliu003eFor the creamiest result, don’t substitute the Velveeta. It ensures the soup is smooth and doesn’t separate.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers.u003c/liu003eu003cliu003eThis is a perfect recipe for a last-minute dinner, camping, or feeding a crowd.u003c/liu003e
