Description
This hearty 7 Can Soup recipe combines seven convenient canned ingredients to create a flavorful, comforting soup perfect for a quick and nutritious meal. Easy to prepare in just 25 minutes, this recipe uses canned beans, corn, tomatoes, chicken, and enchilada sauce, enhanced with spices for a delicious southwest-inspired flavor.
Ingredients
Scale
Beans and Vegetables
- 15 ounces canned black beans (1 can)
- 15 ounces canned kidney beans (1 can)
- 15 ounces canned corn kernels (1 can)
- 10 ounces canned diced tomatoes with green chiles (1 can)
Broth and Sauce
- 14.5 ounces canned low-sodium chicken broth (1 can)
- 10 ounces canned enchilada sauce (1 can)
Protein
- 12.5 ounces canned chicken breast (1 can)
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Combine all ingredients: In a large soup pot, add the canned black beans, kidney beans, corn kernels, diced tomatoes with green chiles, low-sodium chicken broth, enchilada sauce, canned chicken breast, chili powder, cumin, kosher salt, onion powder, and garlic powder. Stir thoroughly to mix all the ingredients together.
- Bring to a boil: Place the pot on the stove over medium-high heat and bring the mixture to a boil, allowing the ingredients to heat evenly and start blending their flavors.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot if desired, and let the soup simmer gently for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Serve with toppings: After cooking, ladle the soup into bowls and garnish as desired with sour cream, fresh cilantro, shredded cheese, or other favorite toppings to add extra flavor and texture.
Notes
- Use low-sodium or no-salt-added canned ingredients to control sodium levels.
- For a vegetarian version, substitute the chicken broth and canned chicken with vegetable broth and additional beans or tofu.
- You can add a squeeze of lime juice or chopped jalapeños for extra brightness and heat.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
