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7 Can Soup

BySharla Hours Posted on Hours Updated on

It doesn’t get much easier than this 7 Can Soup for a quick and easy dinner. Just dump your ingredients into your slow cooker or Instant pot, and dinner is ready when you need it! You can also make this recipe completely vegetarian/vegan with just a couple of substitutions.

beans, broth, corn in a freezer bag, then in a slow cooker, and served in a bowl topped with shredded cheese and sour cream

This 7 Can Soup will save you so much brain space and time when everyone is hungry after school or work. With our Freezer Meals 101 Club, you don’t have to worry about what’s for dinner anymore. This isn’t just a recipe membership, it’s the system that is the answer to your mealtime struggles. Join today!

Looking to cut down on your grocery bills? Recipes like this one are great because you may be able to shop from your own pantry for most of the ingredients!

7 Can Soup Recipe

Ingredients:

  • 15 oz. black beans, rinsed and drained
  • 15 oz. kidney beans, rinsed and drained
  • 15 oz. kernel corn, drained
  • 16 fl. oz. chicken broth
  • 14 oz. diced tomatoes
  • 4 oz. green chilies
  • 10 fl. oz. enchilada sauce
  • 1 Tbsp. taco seasoning
  • 12 1/2 oz. can chicken breast, optional

Assembly instructions:

  1. Add all ingredients into a large resealable freezer bag.
  2. Squish to combine.
  3. Remove excess air, seal, and freeze.

Cooking instructions:

  1. Thaw. Cook in a slow cooker on low for 3-4 hours or on the stove top in a large pot, bringing it to a boil and then reducing to a simmer for 20-40 minutes.
  2. Or cook on high pressure in the Instant Pot for 6 minutes. Allow natural release for 10 minutes and then do a quick release.
  3. If desired, top with sour cream and shredded cheddar cheese.

Recipe Adaptations

Use gluten-free Taco Seasoning to make this recipe truly gluten-free.

Use vegetable broth to make this recipe vegetarian/vegan. And, of course, skip the optional suggestion of adding canned chicken.

This recipe is already extremely frugal, but using homemade chicken or vegetable broth makes it even more inexpensive.

How to Serve 7 Can Soup

Pair this soup with some crusty bread like a baguette or sourdough, toasted with butter. You can also pair it with a garden salad to add a fresh element to your meal.

For more recipes like this one, check out our fan favorite Lasagna Soup, Chicken Taco Soup, or change things up with our Cilantro Lime Chicken with Corn and Black Beans.

A bowl of hearty 7-can soup served in a gray dish on a wooden surface. The soup is filled with corn, black beans, kidney beans, diced tomatoes, and green chilies in a tomato-based broth. It is topped with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
Print
7 Can Soup
Prep Time
10 mins
Cook Time
16 mins
 
Course: Soup
Servings: 6
Ingredients
  • 15 oz. black beans rinsed and drained
  • 15 oz. kidney beans rinsed and drained
  • 15 oz. kernel corn drained
  • 16 fl. oz. chicken broth
  • 14 oz. diced tomatoes
  • 4 oz. green chilies
  • 10 fl. oz. enchilada sauce
  • 1 Tbsp. taco seasoning
  • 12 1/2 oz. can chicken breast optional
Instructions
Assembly instructions:
  1. Add all ingredients into a large resealable freezer bag.
  2. Squish to combine.
  3. Remove excess air, seal, and freeze.
Cooking instructions:
  1. Thaw. Cook in slow cooker on low for 3-4 hours or on the stove top in a large pot, bringing it to a boil and then reducing to a simmer for 20-40 minutes.
  2. Or cook on high pressure in the instant pot for 6 minutes. Allow natural release for 10 minutes and then do a quick release.
  3. If desired, top with sour cream and shredded cheddar cheese.
Recipe Notes

Use gluten-free Taco Seasoning to make this recipe truly gluten free.

Use Vegetable broth to make this recipe vegan. And, of course, skip the optional suggestion of adding canned chicken.

Sharla is a busy mom of 7 who is passionate about sharing her best secret to saving time, money, and stress… freezer meals. Read more…