7 Can Soup
Published
Published
Is it really possible for dinner to be as simple as dumping a bunch of canned goods into a pot? Yep, it sure is! This 7 Can Soup recipe is like it sounds, including 7 canned items. It’s truly the easiest soup recipe ever, but loaded with flavor thanks to Tex-Mex ingredients like Rotel, enchilada sauce, corn, and beans. It’s hearty, filling, and takes just a few minutes to prepare.
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7 can soup could also be called The Easiest (and tastiest) Dinner Ever. Chicken broth, chili, beans, corn, Rotel, and enchilada sauce are all dumped together in a pot, simmered for a few minutes, and then served with any desired toppings. It’s similar to taco soup but with more beans and even easier to make. We love to serve it with tortilla chips and toppings like shredded cheese, sour cream, and avocado.
What’s in this 7 Can Soup recipe?
7 can soup uses a mix of Tex-Mex ingredients, chili, and beans. Scroll down to the recipe card below for the exact measurements.
- Chicken broth – I recommend low sodium as some of the beans can be quite salty. Homemade chicken stock would be great too.
- No-beans chili – Since we’re adding beans separately, I like to use the canned no-beans chili. If you have leftover homemade chili, you can use that too.
- Beans – I use kidney beans and black beans, but you can use whatever beans you prefer in your chili.
- Corn kernels – I opt for a smaller 8 ounce can of corn for this soup, but if you absolutely love corn, you can dump in a full 15 ounce can.
- ROTEL – This is diced tomatoes with green chilies. Choose from mild, medium, or hot to suit your tastes.
- Enchilada sauce – Adds some creaminess to the soup and the rich Tex-Mex flavor.
- Taco seasoning – I love my homemade taco seasoning in this. It adds to the Tex-Mex flavor.
- Salt & pepper – Seasons the soup a bit more.
Tips & Variations
- Do NOT drain the cans. I almost always drain and rinse beans before adding them to a dish but not for this recipe. It’s best to just dump them right in the pot. The liquid helps make up the broth and adds extra flavor.
- Use your favorite beans. I like kidney beans and black beans for this taco-inspired soup, but pinto or white beans are great options too.
- Make it spicy. ROTEL comes in various heat levels so grab the hot one to turn up the spiciness in the soup, if preferred. Cayenne pepper or a splash of hot sauce would also work.
Topping Ideas
One of the fun parts of this 7 can soup is the toppings! I like to treat it like a big bowl of taco soup and usually offer a variety of different toppings for everyone to add their own. We love tortilla chips for adding some crunch, Mexican shredded cheese, sour cream, and avocado. Salsa or pico de gallo would make a nice addition, as would jalapeno slices or candied jalapenos to balance out the flavors.
How To Store & Reheat Leftovers
- Fridge. Leftover 7 can soup should be stored in an airtight container in the fridge. It’ll stay good for 4-5 days.
- Freezer. Once cooled, transfer the soup to a freezer-safe container. Freeze for up to 3 months, then thaw in the fridge before serving.
- Reheat. Reheat this soup on the stovetop over medium until warmed through. Or individual servings can also be reheated in the microwave.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
7 Can Soup
Ingredients
- 1 can low sodium chicken broth, (15 ounce)
- 1 can no-beans chili, (15 ounce)
- 1 can kidney beans, (15 ounce)
- 1 can black beans, (15 ounce)
- 1 can corn kernels, (8.75 ounce)
- 1 can ROTEL, (10 ounce)
- 1 can enchilada sauce, (10 ounce)
- 2 tablespoons taco seasoning
- salt and pepper, , to taste
- for serving:, tortilla chips, Mexican shredded cheese, sour cream, avocado, and tortilla chips
Instructions
- Do not drain any of the cans. Open them up and dump all of them into a large soup pot.
- Add the taco seasoning and some salt and pepper, to taste. Stir everything together.
- Bring to a boil, then reduce the heat to a gentle bubble and simmer for about 15 minutes.
- Taste and adjust seasoning, if needed.
- Ladle into bowls and top with shredded cheese, a dollop of sour cream, a few avocado cubes, and crushed up tortilla chips.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I cannot wait to make this. I am going to add a pound of cooked and crumbled ground beef to make this a little more filling. I think it will be delicious. I recently found out I have to “watch” my carbs and I think adding the ground beef will make it more filling for me and still keep my carb count in check. I also think my meat-eating grandsons will like it with the added “meat”. This just couldn’t be easier. Thank you for this one. Love your site1
So easy and sooooo good!