In the last post I shared a few of the reminders I give myself when I feel too busy to live the homemade life. One of those important reminders is that I don’t let myself feel too guilty if I rely on some semi-homemade types of recipes too. I think the trade-off of a semi-homemade meal at home usually beats the other choice that’s so easy to fall back on of overspending at restaurants or fast food joints. I also promised to follow up with the recipe I mentioned in that post for an easy 7 Can Taco Soup – and here it is!
A recipe like this 7 Can Taco Soup can be a refreshingly simply way to put a quick meal on the table. If you can open up cans, then you can make this recipe. Having a few recipes like this in your stash also makes it easy for kids to help get dinner ready, or for hubby to help on a busy night (if he’s not the one who usually does the cooking).
I’ve listed the size of the canned ingredients in the recipe below however that can vary slightly from brand to brand, and manufacturers can change their sizing every so often too. As long as you’re pretty close to the size listed below, you should be OK.
Here’s how to do it:
7 Can Taco Soup
1 can black beans (15.5 oz) – drained and rinsed
1 can diced tomatoes (14.5 oz)
1 can corn (15.25 oz) – drained
1 can cream of chicken soup (10.5 oz)
1 can green enchilada sauce (10 oz)
1 can chicken broth (14.5 oz)
1 can chicken (12.5 oz) – drained
Spices (see instructions below)
Combine the ingredients from all the cans in a large pot or saucepan and mix together. Add the spices (see notes below) and heat on the stove until warmed through.
To spice up your soup mixture you have a couple options. The first option (if you’d like another shortcut) is to just add a packet of taco seasoning to the mixture.
I prefer the second option of just using my own spices and my single batch homemade taco seasoning works perfectly. Those spices and quantities are:
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon garlic salt ( I always mix together my own garlic salt )
a pinch of crushed red pepper flakes (optional)
A Few More Notes:
~~ The spice quantities above end up giving you a soup with a fair amount of spicy “heat”. If you have little ones in the family that might not like that much flavoring, you can decrease the chili powder and cumin a bit (and leave out those red pepper flakes!) for a milder mixture.
~~ You can make some frugal adjustments to this recipe by adding your own cooked chicken (instead of the canned) or by using homemade chicken stock or adding 1-3/4 cups of chicken broth made with chicken base, bouillon, or Better Than Bouillon (instead of the can of broth).
~~ I substituted red enchilada sauce in this recipe one time and it still came out just as yummy. Just be aware that red enchilada sauces can be sold as Mild, Medium, or Hot and you may need to adjust any spices you are adding accordingly. (All the green enchilada sauces I ever see in the store are always marked as Mild).
~~ We like this soup even better the second day around! It makes great leftovers – the spices really blend in and mellow out after it’s set for awhile.