An 8 can taco soup recipe is a dump-and-simmer meal made with canned beans, tomatoes, corn, and green chiles plus ground beef and taco seasoning. The soup is ready in 30 minutes with almost no chopping.
This recipe takes 30 minutes from start to finish and serves 8. The key is draining only some of the cans so the soup has enough liquid without being watery. It keeps for 4 days in the refrigerator and freezes well for up to 3 months.
Table of contents
Why This 8 Can Taco Soup Recipe Works
- Browning the ground beef with taco seasoning before adding the cans builds a deeper flavor base than dumping everything in cold.
- Draining only the black beans and pinto beans while keeping the liquid from the tomatoes, corn, and green chiles gives the 8 can taco soup recipe the right consistency without added broth.
- A 15 minute simmer after combining all ingredients lets the flavors blend without overcooking the vegetables.
8 Can Taco Soup Recipe
8 Can Taco Soup Recipe
8
servings10
minutes20
minutes285
kcal8 can taco soup is a hearty one pot meal made with ground beef, canned beans, corn, tomatoes, and taco seasoning. The soup is ready in 30 minutes with minimal prep and cleanup.
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Ingredients
1 pound ground beef
1 packet taco seasoning
1 can black beans
1 can pinto beans
1 can whole kernel corn
1 can diced tomatoes with green chiles
1 can tomato sauce
1 can diced tomatoes
1 can green chiles
Directions
- Brown the ground beef in a large pot over medium high heat for 6 to 8 minutes, breaking it into small crumbles with a spoon. The beef is ready when no pink remains and some pieces are deeply browned.
- Drain the fat by tipping the pot to one side and spooning out the rendered grease. Return the pot to the heat.
- Stir in the taco seasoning and cook for 1 minute, stirring constantly. The spices will smell toasted and fragrant.
- Add all 8 cans to the pot: the drained black beans and pinto beans, the undrained corn, diced tomatoes with green chiles, tomato sauce, diced tomatoes, and green chiles. Stir to combine.
- Simmer uncovered over medium low heat for 15 minutes, stirring every 5 minutes. Small bubbles should break the surface every few seconds. The soup is ready when the beans are heated through and the flavors taste blended.
- Serve the 8 can taco soup hot with shredded cheese, sour cream, crushed tortilla chips, diced avocado, and chopped cilantro on top.
Notes
- Drain only the black beans and pinto beans for this 8 can taco soup recipe. Leaving the liquid in the corn and tomatoes provides the right amount of broth without adding water or stock.
- If the soup tastes bland, the taco seasoning was not toasted with the beef long enough. Stir in 1/2 teaspoon of salt and a squeeze of lime juice to brighten the flavor.
- The soup keeps for 4 days in the refrigerator in an airtight container and freezes well for up to 3 months. Ground turkey or chicken can replace the beef but the flavor will be milder.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 285kcal
- Fat: 8g
- Carbohydrates: 32g
- Net Carbs: 24g
- Fiber: 8g
- Protein: 22g
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The sections below explain which cans to drain, how to adjust the heat level, and what to do if the soup turns out too thick or too thin.
Key Ingredients and Substitutions
These ingredients control the texture and flavor of the soup.
- Black beans and pinto beans: Drain and rinse both to remove excess starch and sodium. Leaving the liquid in makes the soup cloudy and salty. You can use 2 cans of one type instead of splitting them.
- Diced tomatoes with green chiles: Use Rotel brand or a store brand with mild, medium, or hot heat level. This can provides most of the liquid base. Do not drain it. Plain diced tomatoes plus a 4 ounce can of green chiles work as a substitute.
- Whole kernel corn: Leave the liquid in the can to add sweetness and body to the broth. Drained corn makes the soup too thick. Frozen corn works but add 1 cup of water to replace the missing liquid.
- Taco seasoning: Use 1 packet or 3 tablespoons of homemade seasoning. Browning it with the beef blooms the spices and prevents a raw powdery taste. Low sodium versions reduce the overall salt level by about 30 percent.
- Ground beef: 85 percent lean is ideal. Drain the fat after browning to keep the soup from being greasy. Ground turkey or chicken work but the flavor is milder. For a vegetarian version, skip the meat and add a third can of beans.
How to Make 8 Can Taco Soup
Follow these steps to get the right texture and avoid common mistakes.
- Brown the beef completely: Cook over medium high heat for 6 to 8 minutes, breaking it into small crumbles. The beef should have no pink remaining and some pieces should be deeply browned. This adds a caramelized flavor the canned ingredients cannot provide.
- Drain the fat before adding seasoning: Tip the pan to one side and spoon out the rendered fat. Adding taco seasoning to greasy beef coats the spices in fat and prevents them from blooming properly.
- Stir the seasoning into the hot beef for 1 minute: This step toasts the spices and releases their oils. You will smell cumin and chili powder. Skipping this makes the seasoning taste raw even after the soup simmers.
- Add all 8 cans at once: Pour in the drained beans, the undrained tomatoes, corn, tomato sauce, and green chiles. Stir to combine. The mixture will look thick at first but thins as it heats.
- Simmer uncovered for 15 minutes: Keep the heat at medium low so small bubbles break the surface every few seconds. Stir every 5 minutes to prevent sticking. The soup is ready when the beans are heated through and the flavors taste blended rather than separate.
Slow Cooker Method
Brown the beef and drain the fat on the stovetop first. Transfer it to a slow cooker with all 8 cans. Cook on low for 4 hours or high for 2 hours. The soup does not need longer cooking and will taste the same after 2 hours as it does after 6.
What Went Wrong?
Why Is the Soup Too Watery?
You left the liquid in the bean cans or added extra water. The beans release starchy liquid that thins the soup. Simmer uncovered for 10 more minutes to reduce the liquid. Mash half a can of the beans against the side of the pot to thicken it faster.
Why Is the Soup Too Thick?
You drained the corn or tomatoes, or the soup simmered too long. Add water or chicken broth 1/4 cup at a time and stir until the soup reaches the consistency you want. Taste and add a pinch of salt if needed.
Why Does the Soup Taste Bland?
The taco seasoning was not toasted with the beef, or you used low sodium canned goods without adjusting the salt. Stir in 1/2 teaspoon of salt, taste, and add more if needed. A squeeze of lime juice and a handful of chopped cilantro also brighten the flavor. This 8 can taco soup recipe depends on the seasoning step for depth.
Ways to Change the Soup
Spicy Version
Use hot Rotel tomatoes and add 1 diced jalapeño with the seeds to the beef while it browns. A dash of cayenne pepper or hot sauce at the end increases the heat without changing the texture.
Creamy Version
Stir in 4 ounces of softened cream cheese or 1/2 cup of sour cream after the soup finishes simmering. The soup will be lighter in color and richer in texture. Do not boil it after adding dairy or it may curdle.
Low Carb Version
Replace both bean cans with 2 cans of diced tomatoes. Add 1 diced bell pepper and 1 diced zucchini with the other cans. The soup will have about 12 grams of net carbs per serving instead of 28.
What to Serve With 8 Can Taco Soup
Top each bowl with shredded cheddar cheese, sour cream, crushed tortilla chips, diced avocado, and chopped cilantro. Serve cornbread or warm flour tortillas on the side. The soup is filling enough to serve as a main dish with just the toppings. For a lighter meal, pair it with a simple green salad. You can also serve it alongside beef vegetable soup for a soup bar at a party.
How to Store and Reheat Taco Soup
The soup keeps for 4 days in the refrigerator in an airtight container. Let it cool completely before covering to prevent condensation from thinning it. It freezes well for up to 3 months in freezer safe containers or bags. Leave 1 inch of headspace for expansion.
Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through. Reheat larger amounts on the stovetop over medium heat for 5 to 7 minutes, stirring often. Add a splash of water if the soup thickened in storage. Do not refreeze thawed soup.
8 Can Taco Soup FAQs
No. Drain and rinse only the black beans and pinto beans. Leave the liquid in the corn, tomatoes, tomato sauce, and green chiles to provide the soup base.
You can, but the flavor will be flat. Browning the beef and toasting the taco seasoning in the hot beef creates a richer base that canned ingredients alone cannot provide.
The 8 cans are 1 can black beans, 1 can pinto beans, 1 can whole kernel corn, 1 can diced tomatoes with green chiles, 1 can tomato sauce, 1 can diced tomatoes, and 1 can green chiles. Some versions use 2 cans of one bean type instead of splitting them.
Simmer the soup uncovered for 10 more minutes to reduce the liquid. Mash half a can of the beans against the side of the pot with a spoon to release starch and thicken the broth faster.
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