This is one of those recipes where you’ll be saying “what, are you kidding me?” It will completely baffle you at how easy it is and how amazing it tastes.
Apparently 7-can soup has been around for sometime now and everyone’s recipes are a little different, but what they all boil down to is dumping 7 cans of whatever into a large pot. There, done, that’s it. Can you hardly even stand it? I am in love with how easy this soup is and I am even more in love with how delicious it is.
Like I said before, there are a lot of recipes for 7-Can soup out there but I used The Pioneer Woman’s because I completely trust her judgment when it comes to food, she definitely knows her stuff! The good thing about this soup is how versatile it is. Adjust it to your family’s tastes. If you don’t like black beans swap them out for something else. I did put my Rotel tomatoes and diced tomatoes in my blender for a few pulses just to keep the peace . . .I didn’t want to hear “what are these red chunks?” from some of my boys (um, Braydon!).
I’m telling you, you won’t believe how good this is until you taste it. My boys absolutely LOVED it and I mean really LOVED it! You’ve gotta give it a try and see for yourself how good it is.
- 1 can Chilli with no beans
- 1 can (15-oz) Kidney Beans
- 1 can (15- oz) Pinto Beans
- 1 can (15 -oz. Size) Black Beans
- 1 can (15-oz) Diced Tomatoes
- 1 can (15 -z) Corn
- 1 can (10-Oz) Rotel
- Salt And Pepper , to taste
- 8 ounces , weight Velveeta, Cubed
In a large pot, add chilli, kidney beans, pinto beans, black beans, diced tomatoes, corn and rotel (DON"T DRAIN ANY OF THE CANS).
Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
Cut the cheese into cubes and stir it into the soup until melted. Serve immediately.
I know there are some Velveeta haters out there so if you're one of them swap it out for some Monterey Jack or another cheese that will give it a creamy texture.
Recipe Source: The Pioneer Woman