1-Getting started with Seven Can Taco Soup: First, heat the olive oil in a soup pot over medium heat, then add the ground beef and chopped onion, cooking until the beef browns and breaks up nicely. This step creates a flavorful base that builds the soup’s heartiness.

2-Next: toss in the minced garlic and cook for another minute to bring out its aroma. Stir in the dry ranch dressing mix and taco seasoning mix, letting them cook for a bit to release their spices. Then, add the undrained diced tomatoes, undrained diced tomatoes with green chilies, and undrained green chilies, stirring everything together for about 5 minutes.

3-Pour in the beef stock or broth along with the undrained chili beans, and add the drained and rinsed kidney beans, drained and rinsed pinto beans, and drained corn. Bring the whole pot to a boil, then reduce the heat to a simmer and let it cook for at least 30 minutes, up to an hour, stirring now and then. Serve it hot with your favorite garnishes like cheese or avocado for a personal touch.

4-This method keeps the beans from getting mushy, especially if you’re simmering on the stovetop. For a slower option, brown the meat first and then transfer everything to a slow cooker, cooking on high for 3-4 hours. Y’all can customize it further, like adding small pasta such as shells for extra heartiness, as suggested in the tips.