Seven Can Soup Recipe
What could be easier than this Seven Can Soup for dinner? Plus, it is super flavorful too. Perfect for a busy night or Halloween when you need something quick and easy.
Servings: 8 servings
Calories: 427kcal
Equipment
Ingredients
- 15.25 ounce can corn you can choose corn with peppers
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 15 ounce can fire-roasted tomatoes
- 10 ounce can diced tomatoes with green chiles or Ro*Tel
- 15 ounce can meat-only chili
- 1 ½ cups chicken stock
- Salt and black pepper to taste
Optional Garnish: cilantro, parsley, basil, green onion, Tex Mex shredded cheese.
Instructions
- In a large, deep pot or dutch oven, add the corn, kidney beans, pinto beans, black beans, fire-roasted tomatoes, diced tomatoes with green chilis and the meat only chili, stir together. Add the chicken stock. Add more or less to how thick you like it. Some people like to add the liquid from the beans, but I have always drained and rinsed them. So I guess it is 8 can soup, lol.
- Cook your soup until everything is heated through, about 15-20 minutes. Add salt and pepper to taste if needed after everything has had a chance to heat together. The soup can sit and simmer if you’d like it too. Taste and adjust seasonings. Top each soup individually with garnishes of choice. Enjoy!!
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 427kcal | Carbohydrates: 85g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1055mg | Potassium: 757mg | Fiber: 12g | Sugar: 50g | Vitamin A: 437IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 5mg