7 Can Soup
Updated
Updated
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.
Helpful 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.
- 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.
- 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.
- 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
- ROTEL. This is diced tomatoes with green chilies. It 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.
- 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.
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!
Gather your ingredients. 15 ounce can EACH low-sodium chicken broth, no-beans chili, kidney beans, and black beans. An 8.75 ounce can corn, 10 ounce can ROTEL, and 10 ounce can enchilada sauce. DO NOT DRAIN any of the cans.
Open up all the cans but DO NOT DRAIN. Dump all of them into a large soup pot. Add 2 tablespoons 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.
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.
More Soup Recipes To Try
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This recipe was perfect for my work place “Soup-er Bowl” potluck. Perfect in the sense that I waited until the morning of! I had almost every thing except the enchilada sauce and canned chili. In my haste at the early morning grocery run, I inadvertently picked up the enchilada sauce that was labeled “Hot”. I put it altogether in my crockpot at 7:30 and it was ready at 11:30. Everybody Loved it and I got the most votes for Best Soup!
Thank you Amy for another wonderful recipe!
Holy buckets!! Hubby made this for dinner tonight and it was outstanding!!! I added up the ingredients and they came to $8.60. We each had two huge bowls and we have enough for another meal. This will DEFINITELY be on our rotation!!
I assumed we would like this, but never dreamed how much – we LOVED it. Who knew you could get so much flavor out of canned goods being mixed together? This soup sort of blew my mind. I got all the canned goods at Walmart for under $9. Our toppings were cheese, sour cream, and corn chips. Fantastic, cheap meal that makes a lot. This would also be a great meal for a college student to make or for a homeless pantry. 10/10!!
I knew this would be good, but I didn’t think something this simple would be “blow me away” good. For sure greater than the sum of its parts. Will make again and again. Thank you!
Loved this, but it was pretty spicy for us – even though I used ‘mild’ ingredients. I’ll definitely make it again, but will add more broth and reduce the taco seasoning. It was super easy!! Thanks for another winner, Amy😋
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!