Description
This 7 Can Soup is an incredibly easy and flavorful dump-and-go meal that’s perfect for a cozy night! Just combine canned ingredients in your slow cooker, and you’ll have a hearty and cheesy soup ready in a few hours.
Ingredients
Units
Scale
- 15 ounces canned no-bean chili
- 30 ounces canned roasted tomatoes (usually 2 cans)
- 10 ounces canned tomatoes with green chilies (Rotel, mild)
- 15.25 ounces canned whole kernel corn, drained
- 15 ounces canned ranch-style beans (or pinto beans)
- 15 ounces canned black beans, drained
- 8 ounces Velveeta cheese, cubed
Instructions
- Combine Ingredients: Add no-bean chili, roasted tomatoes, tomatoes with green chilies, drained corn, ranch-style beans, and drained black beans to the base of a slow cooker.
- Add Cheese: Add cubed Velveeta cheese on top.
- Cook: Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
- Stir and Serve: Stir well to combine the melted cheese with the other ingredients. Serve and enjoy.
Instructions (Stovetop):
- Combine Ingredients: Dump all ingredients into a large pot over medium-high heat.
- Boil and Simmer: Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes, or until heated through.
- Stir and Serve: Remove lid and stir well until the cheese is smooth and creamy. Serve and enjoy.
Notes
- Adjust cooking time based on your slow cooker’s temperature.
- You can use different types of canned beans to customize the soup.
- Add spices like chili powder or cumin for extra flavor.
- Serve with tortilla chips, cornbread, or your favorite toppings.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
