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5 from 64 votes

Easy 7 Can Taco Soup with Ranch Dressing Mix

This 7 Can Taco Soup is cozy, hearty, and packed with flavor—all with just pantry staples! It comes together with a mix of beans, corn, tomatoes, enchilada sauce, green chiles, and seasoning blends for a bold, zesty broth. Add in savory ground beef and smoky bacon for richness, then let your slow cooker do the work. Perfect for busy weeknights, meal prep, or an easy game-day dinner. Serve with shredded cheese, tortilla chips, and sour cream for the ultimate comfort meal.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main, Mexican, Slow Cooker
Cuisine: American, Mexican
Servings: 6 people
Author: Brianna May

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound 90/10 ground beef
  • 1 large onion, diced
  • 4 slices bacon, diced
  • 1 15.5-ounce can black beans, drained & rinsed
  • 1 15.5-ounce can pinto beans, drained & rinsed
  • 1 15-ounce can corn, drained & rinsed
  • 1 14.5-ounce can diced or crushed tomatoes
  • 1 15.5-ounce can low sodium chicken broth or water
  • 1 15-ounce can enchilada sauce, red or green*
  • 1 4-ounce can green chiles
  • 1 1-ounce packet ranch dressing seasoning
  • 1 1-ounce packet taco seasoning
  • 1 Tablespoon ground cumin & granulated garlic
  • 2 teaspoons smoked paprika, optional*

Instructions

  • Brown the Beef: In a large skillet over medium-high heat, heat the olive oil. Add the beef and begin to break it up, and sauté it.
    1 Tablespoon olive oil, 1 pound 90/10 ground beef
  • Add Onion & Bacon: Stir in the onion and bacon. Cook until the onion softens and the beef is cooked through.
    1 large onion, diced, 4 slices bacon, diced
  • Combine in the Slow Cooker: Add the beef mixture, black beans, pinto beans, corn, tomatoes, chicken broth, enchilada sauce, green chiles, cumin, garlic, and paprika.
    1 15.5-ounce can black beans, drained & rinsed, 1 15.5-ounce can pinto beans, drained & rinsed, 1 15-ounce can corn, drained & rinsed, 1 14.5-ounce can diced or crushed tomatoes, 1 15.5-ounce can low sodium chicken broth or water, 1 15-ounce can enchilada sauce, red or green*, 1 4-ounce can green chiles, 1 1-ounce packet ranch dressing seasoning, 1 Tablespoon ground cumin & granulated garlic, 2 teaspoons smoked paprika, optional*, 1 1-ounce packet taco seasoning
  • Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Notes

  • Enchilada Sauce: Red for smoky/savory, green for tangy/spicy. Use mild or hot depending on spice preference. Salsa verde or taco sauce can be substituted.
  • Smoked Paprika (Optional): Adds smoky depth. Use sweet paprika, hot paprika, or chipotle chili powder instead if desired.
  • Drain & Rinse Beans and Corn: This keeps the soup from being overly salty or starchy.
  • Adjust Heat: Use hot enchilada sauce, extra chiles, or a pinch of cayenne for more spice.
  • Double the Recipe: This 7-can taco soup with ranch dressing mix is easy to double or triple for larger get-togethers. It's also a great recipe to make ahead and freeze. To freeze the extra soup, put it in airtight baggies, ensuring you remove as much air as possible. It can stay in the freezer for up to six months.

Nutrition

Calories: 382kcal | Carbohydrates: 47g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 1762mg | Fiber: 12g | Sugar: 26g