7-Can Soup
The name says it all with Ree’s recipe. She combines canned beans, veggies and chili to make her quick and easy five-star soup — the only tools needed are a can opener and a large pot!Ingreadient:
- One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
- One 15-ounce can meat-only chili
- One 15-ounce can kidney beans
- One 15-ounce can pinto beans
- One 15-ounce can black beans
- One 15-ounce can diced tomatoes
- One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
- Salt and freshly ground black pepper
- 8 ounces processed cheese, such as Velveeta
Direction
- Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. 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.
- Dice the cheese and stir it into the soup until melted. Serve immediately.
