7 Can Soup
This 7 Can Soup is 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 ready in just 20 minutes!
Servings: 6 people
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.
Notes
I like kidney beans and black beans for this soup, but pinto or white beans are great options too. The ROTEL comes in various heat levels so grab the one that suits your taste.
Nutrition
Calories: 235kcal · Carbohydrates: 37g · Protein: 14g · Fat: 5g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Cholesterol: 12mg · Sodium: 539mg · Potassium: 808mg · Fiber: 11g · Sugar: 4g · Vitamin A: 416IU · Vitamin C: 9mg · Calcium: 81mg · Iron: 5mg