This 7 can soup is a self-explanatory hearty, delicious, and easy meal. Made with one pot, 7 cans, and a few basic seasonings. Fast dinner idea!
Why You Should Make This
This soup is on the table ready to eat in 30 minutes, and all of that time is spent letting the soup simmer on the stove so that the flavors blend together. I first heard about 7 can soup from The Pioneer Woman and was intrigued but not entirely convinced at first. When I finally made it for my family - omitting the Velveeta cheese from the original - it was met with rave reviews. It's kind of half-chili half soup, not too watery, tasty, and extremely filling.
The best part? What could be easier than opening 7 cans and adding a few seasonings that you already have in your pantry? This 7 can soup is perfect for busy weeknights or when you just don't feel like putting too much effort into dinner.
How Can I Make This Healthier?
For those that aren't thrilled about a dinner comprised entirely of canned food, fear not. As with most things, choosing brands and reading labels can go a long way when using premade foods. By choosing natural and/or organic brands of these ingredients - and by paying attention to the sodium content - 7 can soup can fit right into your nutritional targets while still being an insanely fast and easy meal to create.
Which 7 Cans Do I Need?
As the title suggests, you'll need to buy 7 cans to make this meal:
- 1 can chili
- 1 can black beans
- 1 can kidney beans (or chili beans)
- 1 can fiesta corn (corn with bell peppers added)
- 1 can green chiles and tomatoes (Rotel or similar)
- 1 can diced tomatoes
- 1 can pinto beans
Each can is approximately 14-15 ounces.
What Else Do I Need?
I recommend some garlic and onion powder, salt (might not be needed - taste first), pepper, and toppings/sides of your choice such as shredded cheese, crackers, or cornbread. This soup easily stands on its own as a meal, so fill up a big bowl and dig right in.
Can I Make This Soup In Advance?
Yes, you can! As with most soups and stews, I think that the reheated leftovers often taste better than the day it was made, and 7 can soup is no different in that regard. You can choose to reheat leftovers on the stove or microwave individual servings.
What About The Freezer?
Go for it. This soup will freeze very well. Here's how to freeze 7 can soup: Make the soup per the directions and allow to cool. Pour into freezer-safe gallon bags (you may need several) and store flat on a baking sheet. Place in your freezer until solid, and then you'll have nice little flat "files" of frozen soup that don't take up much room in your freezer. To thaw: Place frozen bags on the counter for about 20 minutes, and then use your hands to break the soup into pieces (because you froze it flat, it'll break up very easily). Place the pieces into a pan on the stove and heat on medium-low until warm.
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7 Can Soup
Description
An incredibly easy, hearty, and delicious soup that is made with 7 cans, one pot, and a couple of basic seasonings.
Ingredients
- 1 can chili
- 1 can chili beans (kidney beans)
- 1 can black beans
- 1 can diced tomatoes and green chiles (Rotel)
- 1 can diced tomatoes
- 1 can pinto beans
- 1 can fiesta style corn (corn with red and green bell peppers)
- 1 tsp onion powder, or to taste
- 1 tsp garlic powder, or to taste
- Salt and Pepper to taste
- Shredded cheddar cheese and soup crackers for serving
Instructions
- Without draining, add the contents of all 7 cans to a large soup pot and bring to a good simmer.
- Add onion powder and garlic powder, stir.
- Allow to simmer for about 30 minutes. Taste and adjust seasonings as desired, adding salt and pepper if needed.
- Serve with shredded cheddar cheese and soup crackers.
Notes
If this soup is too "bean heavy" for you, choose a can of chili that has no beans.
For extra flavor, omit the onion powder and instead saute a cup of finely diced onion in the pot before adding the cans.
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