This easy and comforting 7-Can Soup is a quick, hearty, and delicious meal that comes together with pantry staples. Perfect for busy nights, it’s packed with bold flavors and a creamy, cheesy finish. You can mix and match beans or add extra spices to make it your own. Serve hot with tortilla chips or warm bread!
Recipe Ingredients:
- One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
- One 15-ounce can meat-only chili
- One 15-ounce can kidney beans
- One 15-ounce can pinto beans
- One 15-ounce can black beans
- One 15-ounce can diced tomatoes
- One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
- Salt and freshly ground black pepper
- 8 ounces processed cheese, such as Velveeta
How To Make 7-Can Soup?
- Prepare the soup: Empty the corn, chili, kidney beans, pinto beans, black beans, diced tomatoes, and diced tomatoes with green chilies (including their liquid) into a large pot over high heat.
- Simmer the flavors: Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally, to allow the flavors to combine. Season with salt and black pepper as needed.
- Melt the cheese: Dice the processed cheese and stir it into the soup until fully melted and incorporated.
- Serve and enjoy: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs, a dollop of sour cream, or tortilla chips for extra texture.
Recipe Tips:
- Don’t Drain the Cans : The liquid in the cans adds extra flavor and helps create the perfect consistency. Only drain and rinse the beans if you prefer a less salty taste.
- Melt the Cheese Slowly : Add the cheese in small pieces and stir continuously to prevent clumping. Lower the heat to avoid burning.
- Use the Right Pot : A large, heavy-bottomed pot or Dutch oven works best to prevent sticking and helps the soup cook evenly.
- Adjust the Spice Level : If you like it spicy, add chili powder, smoked paprika, or diced jalapeños. For a milder taste, use plain diced tomatoes instead of tomatoes with green chilies.
- Let It Sit for More Flavor : If you have time, let the soup rest for 10–15 minutes after cooking. This helps the flavors blend better, making it even tastier!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover 7-Can Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until fully warmed through.
Nutrition Facts
- Calories:268
- Total Fat:6.8 g
- Saturated Fat:2.6 g
- Cholesterol:48.5 mg
- Sodium: 809.7 mg
- Potassium:581.0 mg
- Total Carbohydrate:26.3 g
- Dietary Fiber:4.6 g
- Sugars: 6.8 g
- Protein:19.2 g
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7-Can Soup
Description
This easy and comforting 7-Can Soup is a quick, hearty, and delicious meal that comes together with pantry staples. Perfect for busy nights, it’s packed with bold flavors and a creamy, cheesy finish. You can mix and match beans or add extra spices to make it your own. Serve hot with tortilla chips or warm bread!
Ingredients
Instructions
- Prepare the soup: Empty the corn, chili, kidney beans, pinto beans, black beans, diced tomatoes, and diced tomatoes with green chilies (including their liquid) into a large pot over high heat.
- Simmer the flavors: Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally, to allow the flavors to combine. Season with salt and black pepper as needed.
- Melt the cheese: Dice the processed cheese and stir it into the soup until fully melted and incorporated.
- Serve and enjoy: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs, a dollop of sour cream, or tortilla chips for extra texture.
Notes
- Don’t Drain the Cans : The liquid in the cans adds extra flavor and helps create the perfect consistency. Only drain and rinse the beans if you prefer a less salty taste.
- Melt the Cheese Slowly : Add the cheese in small pieces and stir continuously to prevent clumping. Lower the heat to avoid burning.
- Use the Right Pot : A large, heavy-bottomed pot or Dutch oven works best to prevent sticking and helps the soup cook evenly.
- Adjust the Spice Level : If you like it spicy, add chili powder, smoked paprika, or diced jalapeños. For a milder taste, use plain diced tomatoes instead of tomatoes with green chilies.
- Let It Sit for More Flavor : If you have time, let the soup rest for 10–15 minutes after cooking. This helps the flavors blend better, making it even tastier!
7-Can Soup