7-Can Soup

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You're just 25 minutes away from an easy dinner.

Active Time:
5 mins
Total Time:
25 mins
Servings:
6 to 8

If you think making a hearty, satisfying dinner has to be time consuming or difficult, this 7-Can Soup is here to surprise you. Just grab seven cans of pantry staples, pop open the tops, tip the insides into a large stock pot, and simmer until it's ready. Yes, really. That's it.

This 7-Can Soup, which begins with a can of vegetarian chili, couldn't be easier and more flavorful. Black beans, chickpeas, corn, diced tomatoes, peas, carrots, and chilies come together for soup with a punch of flavor and color. When ready to serve, stir in rice, some shredded cheese, or top with sour cream, scallions, or crumbled tortilla chips for additional texture. Feel free to swap in meat chili, or add some leftover rotisserie chicken if you'd like an even more filling dish.

Learn how to make 7-Can Soup and find your new favorite weeknight meal.

Southern Living 7-Can Soup in individual bowls ready to serve

Caitlin Bensel; Food Stylist: Torie Cox

Ingredients for 7-Can Soup

To make this soup, you'll need:

  • Canned vegetarian chili: Can substitute with meat chili if preferred.
  • Canned black beans: Can substitute with kidney or other preferred beans.
  • Canned chickpeas: Can substitute by doubling up with other preferred beans.
  • Canned sweet corn: Can substitute with fresh or frozen if preferred.
  • Canned diced tomatoes: Can substitute with fire-roasted for a smoky flavor.
  • Canned mixed peas and carrots: Can substitute with any preferred veggies.
  • Canned fire-roasted green chilies: Can substitute with mild or spicy chilies.
  • Packet taco seasoning mix: Or make your own.
  • Salt and pepper: To enhance the flavor. Note you may need less salt if the canned items used are already nicely seasoned.
  • Cooked rice or shredded rotisserie chicken: Optional mix-ins for a hearty soup.
  • Sour cream, shredded cheese, chopped scallions, or crumbled tortilla chips: Optional toppings for more flavor and texture.
Southern Living 7-Can Soup ingredients

Caitlin Bensel; Food Stylist: Torie Cox

How To Make 7-Can Soup

This might just be the easiest (and most delicious) soup you'll ever make.

In a large Dutch oven, pour in all of the ingredients except the optional mix-ins and toppings. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until soup thickens. Add optional additions and heat through. Serve with toppings on the side.

7-can soup ingredients not stirred

Caitlin Bensel; Food Stylist: Torie Cox

Variations for 7-Can Soup

The beauty of this soup is that seven cans is all it takes to make it—and those seven cans can be of anything you love. Swap the vegetarian chili for beef, chicken, or turkey chili, the chickpeas for kidney beans, or the vegetables for any type you prefer. Amp up the spice by adding jalapeños, cayenne, or red pepper flakes.

You can even get ahead of the day by popping all of the ingredients into your slow cooker. Cook on LOW for 4 to 5 hours, or HIGH for 2 to 3, and dinner will be ready to serve when you are.

How To Make 7-Can Soup Ahead

This soup isn't just quick and easy to make—it can also be prepared up to four days in advance.

Prepare and cool the soup to room temperature. Refrigerate in an airtight container, then reheat on the stovetop until hot throughout when ready to serve. Garnish fresh before serving.

How To Freeze 7-Can Soup

7-Can Soup can be made ahead and frozen. Bring the soup to room temperature before transferring to freezer-safe zip-top bags or airtight containers. Thaw overnight in the refrigerator before reheating on the stovetop until hot throughout. Garnish fresh before serving.

More Easy Soup Recipes You'll Love

These soup recipes have simple ingredient lists and short prep times, meaning they're perfect for busy weeks when you'll want to serve something hearty without putting in too much effort:

Editorial contributions by Katie Rosenhouse.

Ingredients

  • 1 (15 oz.) can vegetarian chili

  • 1 (15 oz.) can black beans, undrained 

  • 1 (15 oz.) can chickpeas, undrained 

  • 1 (15 oz.) can sweet corn, undrained

  • 1 (15 oz.) can diced tomatoes, undrained

  • 1 (15 oz.) can mixed peas and carrots, undrained

  • 1 (7 oz.) can fire-roasted green chilies

  • 1 (1 oz.) packet taco seasoning mix or 3 Tbsp. homemade taco seasoning

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • Optional mix-ins: cooked rice or shredded rotisserie chicken

  • Optional toppings: sour cream, shredded cheese, chopped scallions, or crumbled tortilla chips

Directions

  1. Combine ingredients:

    Stir together chili, black beans, chickpeas, sweet corn, diced tomatoes, mixed peas and carrots, green chiles, taco seasoning mix, salt, and pepper together in a large Dutch oven.

    Southern Living 7-Can Soup stirring together the ingredients

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Simmer soup:

    Bring to a boil over high heat, then turn down the heat to a simmer. Cook for 15-20 minutes until all the ingredients are combined and the soup thickens.

    Southern Living 7-Can Soup simmering in pot

    Caitlin Bensel; Food Stylist: Torie Cox

  3. Add optional ingredients:

    If adding cooked rice or leftover shredded chicken, stir in and let simmer until heated through. Serve with other toppings on the side.

    Southern Living 7-Can Soup on a table with two individual bowls to serve

    Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

  • How can I make 7-Can Soup spicier?

    If you'd like to spice things up, additional heat in the taco seasoning will amp up the heat level. Try making your own to be able to adjust to your liking, or add chopped jalapeños or other peppers into the soup while cooking.

  • How can I thicken 7-Can Soup?

    To thicken, try adding a cornstarch slurry at the end of cooking, or cook the soup uncovered to help the liquid reduce. You can also drain some of the cans before adding to help reduce the amount of liquid in the recipe.

  • What else can I add to 7-Can Soup?

    Feel free to add ground beef, chorizo, or other meats to the soup, as well as pasta or rice to bulk it up.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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