7-Can Taco Soup
A quick and hearty soup made entirely from pantry staples—perfect for busy weeknights or easy meal prep!
Servings: 8 servings
Calories: 387kcal
Ingredients
- 15 ounces vegetarian chili 1 can, undrained
- 15 ounces black beans 1 can, undrained
- 15 ounces chickpeas 1 can, undrained
- 15 ounces sweet corn 1 can, undrained
- 15 ounces diced tomatoes 1 can, undrained
- 15 ounces mixed peas and carrots 1 can, undrained
- 7 ounces fire-roasted green chilies
- 1 ounce taco seasoning mix (or 3 tablespoons homemade taco seasoning)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12.5 ounces canned chicken optional
Optional Add-Ins:
- cooked rice
- shredded rotisserie chicken
Optional Toppings:
- sour cream
- shredded cheese
- chopped scallions
- crumbled tortilla chips
Instructions
- In a large Dutch oven or stock pot, add the chili, black beans, chickpeas, corn, tomatoes, peas and carrots, green chilies, taco seasoning, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 15–20 minutes, until heated through and slightly thickened.
- If using cooked rice or shredded chicken, stir it in and let the soup simmer for another 5 minutes or until warmed through
- Ladle into bowls and top with sour cream, shredded cheese, scallions, or tortilla chips as desired.
Notes
Tips & Variations:
✔ Make it Meatier: Swap vegetarian chili for beef or turkey chili if you prefer a meat-based soup.
✔ Stretch the Soup: Adding rice or chicken not only boosts the protein but also makes the soup more filling.
✔ Freezer-Friendly: This soup freezes well—let it cool completely before transferring to an airtight container.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 54g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 31mg | Sodium: 1231mg | Potassium: 903mg | Fiber: 15g | Sugar: 9g | Vitamin A: 3837IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 6mg