Six Can Fiesta Taco Soup a Weeknight Winner
Six Can Fiesta Taco Soup: A Weeknight Winner!
Ever have one of those days where even thinking about cooking makes you want to hide under the duvet? Me too! Honestly, that's when my six can taco soup comes to the rescue.
It’s like a warm hug in a bowl, ready in minutes.
What's the Deal With This Soup?
This isn't your fancy, slow cooked chili. This easy taco soup recipe is all about speed and convenience. It basically came about from those nights we needed something hearty, but time was a luxury.
It's got those amazing Tex-Mex flavors we all love.
The beauty of this quick taco soup is its simplicity. We're talking minimal chopping, mostly just opening cans. It’s perfect for busy weeknights and feeds about six hungry bellies.
Consider it a light version of Chili's taco soup.
Why You'll Love This Six Can Soup
This soup isn’t just about convenience; it’s genuinely good for you. Packed with beans, it's a fantastic source of protein and fiber.
Serve it on a chilly evening when you want something comforting and satisfying. What makes this pantry staple soup special is how easily you can adapt it.
Okay, right then, let's whip up a strategy for this Six Can Fiesta Taco Soup
Okay, right then , think of this recipe as your chance to become a weeknight dinner recipes hero. Who knew something so simple could be so rewarding? Seriously, grab those cans and let’s get cooking! Trust me, even a complete beginner can nail this dump and start taco soup .
I have never failed to make a taco soup using cans. It’s so simple.
Ingredients & Equipment
Okay, right then! Let's talk ingredients for this six can taco soup . Honestly, it's so easy. This is your " dump and start taco soup ," remember? I’ve made this so many times.
It’s a lifesaver on those crazy weeknights. I remember one time... but I digress!
Main Ingredients
Here’s what you’ll need. These are pantry staple soup ingredients. This easy taco soup recipe is really affordable.
- Black Beans: 1 (15 ounce / 425g) can , rinsed and drained.
- Kidney Beans: 1 (15 ounce / 425g) can , rinsed and drained.
- Pinto Beans: 1 (15 ounce / 425g) can , rinsed and drained.
- Whole Kernel Corn: 1 (15 ounce / 425g) can , undrained.
- Diced Tomatoes and Green Chilies (Rotel): 1 (10 ounce / 283g) can , undrained.
- Condensed Tomato Soup: 1 (10.75 ounce / 305g) can .
- Taco Seasoning: 1 packet (1 ounce / 28g) .
- Water or Broth (Chicken or Vegetable): 1 cup (240ml) .
For the beans, any brand will do. Just make sure they are not expired. Honestly, quality isn't super crucial here.
Unless they're growing mold! Haha. With tomatoes, Rotel adds a nice kick. You can use mild if you're not a fan of spice.
Seasoning Notes
This Tex-Mex soup recipe relies on taco seasoning. I usually grab the pre-made packets. But if you’re feeling fancy, make your own.
Chili powder, cumin, garlic powder… you know the drill. A pinch of smoked paprika is great.
Don't skip the taco seasoning! It's the soul of this quick taco soup . If you don’t have taco seasoning, mix chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt
Equipment Needed
You don’t need much for this budget friendly taco soup .
- Large pot or Dutch oven: Essential for simmering.
- Can opener: Obvious, right?
- Measuring cups: For the water or broth.
- Ladle: For serving.
Don’t have a Dutch oven? No worries! A regular large pot will do the trick. You can even use a slow cooker. This six can soup is very flexible.
Honestly, the beauty of this recipe is its simplicity. It's all about convenience. It is a truly a vegetarian taco soup recipe , unless you want to add meat!
Six Can Fiesta Taco Soup: A Weeknight Winner!
Oh my gosh, are you tired of thinking about dinner? Honestly, me too! That's why I adore this Six Can Taco Soup recipe.
It's like a warm hug in a bowl. And it's ready faster than you can say "Taco Tuesday". This is a little bit of chili's cousin.
Okay, right then, let's whip up a batch of this! I promise, it's proper easy. Think pantry staples and minimal effort.
This Six Can Taco Soup is your ticket to a delicious, fuss free dinner! You know? Even Mary Berry would be impressed by how quickly this comes together.
Prep Steps: Quick as a Flash
First things first, get your cans ready. Essential mise en place involves grabbing: black beans, kidney beans, pinto beans, corn, diced tomatoes and green chilies, tomato soup, taco seasoning, water.
See Ingredient List for specifics. Rinse and drain the beans before you start. This helps with the sodium levels.
Time saving tip: Open all the cans before you even start heating anything! It saves you faffing about later.
step-by-step Simplicity
- Combine all the Ingredients : In a large pot or Dutch oven, add all the canned beans, the undrained corn, undrained diced tomatoes and green chilies, condensed tomato soup, taco seasoning, and water or broth.
- Stir it up : Give everything a good stir to combine it nicely.
- Simmer : Bring the mixture to a simmer over medium heat. Stir it to prevent sticking.
- Cook : Reduce the heat to low. Simmer for 15- 20 minutes , stirring occasionally. This allows the flavours to properly meld together.
- Serve : Ladle into bowls and add all of your favorite toppings!
Pro Tips for Taco Soup Perfection
Want to make it even better ? Here are a few tricks:
- For a richer flavor, try browning some ground beef first and then adding the canned ingredients.
- Common mistake alert: Don't overcook it! You just want the flavours to combine, not turn into mush.
- If you like it spicy, add a pinch of cayenne pepper.
So, there you have it: Six Can Fiesta Taco Soup. It's easy, quick, and seriously satisfying. Enjoy!. I promise that this recipe, and its ease to create, is a weeknight dinner recipes that you will always repeat.
Don't forget the toppings!. Honestly, a dollop of sour cream is always a winner.
Recipe Notes: Make It Your Own!
Okay, right then, let's talk about how to truly make this six can taco soup your own. Honestly, recipes are just a starting point. Don't be afraid to experiment!
Serving Suggestions: Plating Power!
How you serve it matters. A simple bowl is fine, right? But think about elevating it. A dollop of sour cream looks so good.
Scatter some chopped green onions. A few crushed tortilla chips add a nice crunch. For a drink, maybe a crisp Mexican lager? Or a limeade.
Storage Tips: Keep it Fresh!
Got leftovers? Pop them in an airtight container. Into the fridge they go! They'll keep for about three to four days .
Want to freeze it? Let it cool completely first. Then, freeze in freezer safe bags or containers. It will be good for up to three months .
Reheat on the stove or in the microwave. Easy peasy!
Variations: Remix It, Baby!
Got dietary needs? No problem. Want it vegetarian? Just leave out the meat. Or, you can make it even richer with veggie broth instead of water.
For a gluten-free version, just double check your taco seasoning. Honestly, it’s that easy to tailor this easy taco soup recipe .
When autumn rolls around, throw in some roasted butternut squash!
Nutrition Basics: Good For You!
This soup is packed with goodness. It's got fibre from the beans and corn. Plus, protein keeps you feeling full.
It's a budget friendly taco soup meal that's surprisingly healthy. Just be mindful of the sodium content in the canned goods.
Check the labels.
This quick taco soup recipe is a blank canvas for your creativity! Don’t sweat the small stuff. Just have fun and enjoy the process of creating something delicious with this weeknight dinner recipes .
Enjoy, and happy cooking!
Frequently Asked Questions
Is this "Six Can Taco Soup" really as easy as it sounds? I'm a bit of a beginner in the kitchen.
Absolutely! This Six Can Taco Soup recipe is designed to be incredibly simple, practically foolproof. If you can open cans and stir, you're golden! It's a great way to build confidence in the kitchen like your culinary "get out of jail free" card.
Can I adjust the spice level in this Six Can Taco Soup? I'm not a huge fan of really spicy food.
You sure can! A great way to control the heat is to use mild diced tomatoes and green chilies (like Rotel) or even just plain diced tomatoes. You can also adjust the amount of taco seasoning you use.
Taste as you go and add a pinch of cayenne pepper or a dash of hot sauce at the end if you want to kick it up a notch or leave it out entirely!
What are some good toppings for Six Can Taco Soup? I want to make it a bit more exciting.
Toppings are where the fun begins! Think of it like building your own sundae, but with soup. Shredded cheddar cheese, a dollop of sour cream (or Greek yogurt for a healthier twist), chopped green onions, and crumbled tortilla chips are classic choices.
For something extra special, try avocado slices, a squeeze of lime, or even a sprinkle of cilantro go wild!
Can I make this Six Can Taco Soup ahead of time? I love meal prepping.
Absolutely! In fact, Six Can Taco Soup often tastes even better the next day as the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze it for longer storage just be sure to let it cool completely before freezing and thaw it overnight in the fridge before reheating. Just like your favorite takeaway, but made by you!
I don't have all the exact beans listed. Can I substitute other types of beans in this Six Can Taco Soup recipe?
Definitely! The beauty of this recipe is its flexibility. Feel free to use whatever canned beans you have on hand or prefer. Great Northern beans, cannellini beans, or even navy beans would work well. It's all about making it your own a bit like choosing your favorite Britpop band, there's no wrong answer!
Six Can Fiesta Taco Soup A Weeknight Winner
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 3g |
| Fiber | 10g |
