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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.
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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.