Print

Pioneer Woman 8 Can Taco Soup

Pioneer Woman 8 Can Taco Soup - recipe card
Print Recipe

A hearty, one-pot taco soup made with eight cans of pantry staples, seasoned with warm spices, and simmered until thick and flavorful. It’s a quick, satisfying meal with a rich, savory broth and tender beans and corn, perfect for a busy weeknight.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb lean ground beef (90/10)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can beef broth
  • 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro, crushed tortilla chips

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the ground beef to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess grease if needed.
  3. Stir in the taco seasoning and cook for 1 minute, coating the beef evenly. This blooms the spices and enhances their flavor.
  4. Add the black beans, pinto beans, corn, diced tomatoes with green chilies, enchilada sauce, tomato sauce, and beef broth. Stir well to combine.
  5. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the soup has thickened slightly and the flavors meld.
  6. Season with salt and pepper to taste. Adjust seasoning if necessary.
  7. Ladle into bowls and serve with your favorite toppings: shredded cheese, sour cream, jalapeños, cilantro, or tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until bubbling, or microwave in 1-minute intervals, stirring between. The soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. For a vegetarian version, omit the beef and use vegetable broth.

Nutrition

Keywords: taco soup, 8 can soup, Pioneer Woman recipe, one pot soup, easy weeknight dinner, ground beef soup, black bean soup, corn soup, pantry meal, Mexican soup, southwestern soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-8-can-taco-soup-recipe/