7-Can Soup

Here’s a “dump” recipe that is amazing. Created by The Pioneer Woman, I would have never given it a second thought, but then we ate it at a holiday party at the home of Kathy and John Gruber and everyone was clamoring for the recipe. It’s literally a 7-can soup + cheese that cooks for just about 15 minutes. BUT, it tastes like it has simmered for much longer as the flavors meld to create a very tasty soup. We will definitely keep these ingredients on hand for a fast and easy meal.

7-Can Soup

1 (15 oz.) can kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans

1 (15 oz.) can diced tomatoes

1 (15 oz.) can corn (Fiesta variety preferred)

1(10 oz.) can Rotel® (tomatoes with green chilies)

1 (15 oz. ) can meat-only chili

Salt and pepper, to taste (could also use a favorite seasoning salt)

8 oz. weight Velveeta, cubed

Optional accompaniment: Corn Chips

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, Rotel® tomatoes with green chilies and meat-only chili into a large pot over high heat. 
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. Dice the cheese and stir it into the soup until melted. 
4. Kathy served this soup with corn chips and we think they are a nice accompaniment.