This post may contain affiliate links. Please read our disclosure policy.

7 Can Soup is a delicious and hearty meal that’s ready in under 30 minutes. Made with all canned ingredients from your pantry, this simple soup is budget-friendly and perfect for busy weeknights.

When it comes to easy soup recipes, this one tops the list! Whip this 7 Can Soup up in no time at all, and have plenty of time to bake some homemade Sour Cream Cornbread Muffins or Cheesecake Factory Brown Bread to serve with it!

soup ladle, taco soup in a bowl.
Pin this recipe for later!Pin This

Why I Love This Recipe

The flavors of this soup are very familiar, sort of like a chicken tortilla soup or chicken taco soup. You can customize it to your liking, adding ground beef or ground turkey, or leftover chicken shredded up into bite-size pieces.

Some of my favorite things about the recipe –

  • Only 7 Ingredients – The easiest recipe you’ll find, this soup is made with just 7 canned ingredients.
  • Hardly Any Prep – With just a few cans to open, your prep time is minimal!
  • Delicious and Filling – Hearty beans and veggies with leave your bellies full and satisfied.
  • Can Be Vegetarian – Just swap the beef broth for vegetable broth and you have a (potentially) completely vegetarian meal. Be sure to read the labels.


All of the ingredients are canned, except for the seasoning, which is in a little packet.

  • Diced Tomatoes – try Rotel tomatoes to spice it up, or just a regular tomato is fine too.
  • Beef Broth – I opt for a low-sodium beef broth. You could swap for a low-sodium chicken broth or vegetable broth.
  • Kidney Beans, Black Beans, Pinto Beans – This is the combination of beans that I like to use, but you can mix and match.
  • Corn – Frozen would work too.
  • Sliced Black Olives
  • Taco Seasoning – a small packet, or my homemade taco seasoning.

How To Make 7 Can Soup

See the recipe card below for full, detailed instructions

  • Open the cans and drain all but the tomatoes. Dump the cans together into a big soup pot and the taco seasoning.
  • Simmer for about 15-20 minutes. Taste test and add salt and pepper if desired.
  • Serve as desired – I like mine loaded with shredded cheddar cheese, sour cream, tortilla chips and green onions.
Beans, olives, corn and tomatoes added to a pot.
7 Can Soup is a delicious and budget-friendly meal that's ready in 30 minutes. Made with canned ingredients and perfect for busy nights.

Best Soup Toppings

I love to set up a soup topping bar and let everyone go to town selecting their favorite toppings: Shredded cheese, sour cream, sliced green onions, cilantro, avocado, jalapenos, lime wedges, crushed tortilla chips or corn chips.


Storing: Store cooled soup in an airtight container for up to 4-5 days in the refrigerator or 4-5 months in the freezer. It’s a great make ahead meal!

Reheating: Thaw before reheating, then reheat in the microwave or in a saucepan on the stovetop.

Taco soup with sour cream and cheese toppings.

Pro Tips

  • Try it with meat – Add a pound of cooked ground beef or some shredded chicken to your soup.
  • Try some veggies – Add a cup of frozen mixed vegetables or some fresh carrots, peas, potatoes, mushrooms or celery.
  • Drain – Make sure to drain and rinse the beans well.
  • Seasoning – Instead of taco seasoning, you could just add garlic powder, chili powder and onion powder for great flavor.

More Soup Recipes


7 Can Soup Recipe

7 Can Soup is a delicious and budget-friendly meal that's ready in 30 minutes. Made with canned ingredients and perfect for busy nights.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 15 ounce can diced tomatoes undrained
  • 30 ounced canned beef broth
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can pinto beans drained and rinsed
  • 15 ounce can corn drained
  • 4 ounce can sliced olives drained
  • 1 ounce packet taco seasoning 1-2 tablespoons
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Add ingredients to a 5-quart dutch oven.
  • Bring to a gentle boil, then reduce heat to a simmer and cover. Simmer for 15 minutes.
  • Serve with sour cream, shredded cheese, sliced green onions and crushed tortilla chips for topping, if desired.


Calories: 281kcalCarbohydrates: 48gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1555mgPotassium: 824mgFiber: 14gSugar: 5gVitamin A: 603IUVitamin C: 13mgCalcium: 112mgIron: 5mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. teachermrw says:

    I made this for my brother and me last evening. We enjoyed it. The only ingredient I did not include was the red kidney beans; somehow I overlooked it. Also, I used Rotel diced tomatoes with chiles. Will make again. Thank you for sharing!

    1. Kristin says:

      You are so welcome teachermrw! Thanks for stopping by.