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7-Can Soup

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


This soup is so riduculously easy and tastes amazing!


  • 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)


  1. In a large pot, add chilli, kidney beans, pinto beans, black beans, diced tomatoes, corn and rotel (DON”T DRAIN ANY OF THE CANS).
  2. 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.
  3. 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.

  • Category: Soups/Chili