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Seven Can Soup

Seven Can Soup - Delicious Meal Ideas

There’s something magical about a can of beans. You open it, and suddenly, you have a world of flavors at your fingertips. That’s how “Seven Can Soup” was born. This soup is a life-saver for busy weeknights, lazy weekends, or last-minute gatherings.
Imagine a soup that combines the savory depth of enchilada sauce with the heartiness of beans and the goodness of vegetables. That’s seven can soup for you! It’s easy, filling, and tastes like a warm hug. I’ll take you through every step of making this delightful dish, sharing insights and tricks along the way. You won’t believe how quick it comes together!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 can smooth enchilada sauce 10 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 small fresh jalapeño, finely diced
  • 1 can red kidney beans 15 ounces, drained and rinsed
  • 1 teaspoon smoked paprika
  • 2 tablespoons bold taco seasoning blend
  • 1 can fire-roasted diced tomatoes with green chilies 10 ounces, like Rotel
  • Salt and cracked black pepper
  • 1 can sweet corn kernels 8.75 ounces
  • 1 can reduced-sodium chicken stock 15 ounces
  • 1 can hearty chili without beans 15 ounces
For Serving:
  • Cool sour cream
  • Shredded Mexican cheese blend
  • Sliced avocado
  • Crispy tortilla chips

Method
 

Step 1: Gather Your Ingredients
  1. Start by assembling all your canned goods and fresh ingredients. This also helps to check that everything is available.
Step 2: Start with the Base
  1. In a large pot over medium heat, pour in the enchilada sauce. Let it warm up for about a minute. This step helps release its rich aroma.
Step 3: Add the Beans
  1. Next, combine the black beans and red kidney beans into the pot. Stir until they’re well coated with the sauce.
Step 4: Spice It Up
  1. Sprinkle in the smoked paprika and taco seasoning. This is where the flavor truly begins to build.
Step 5: Toss in the Tomatoes
  1. In goes the can of fire-roasted diced tomatoes with green chilies. These will add depth and a spicy kick. Stir gently, making sure everything is combined.
Step 6: Add Corn and Stock
  1. Pour the sweet corn and reduced-sodium chicken stock into the mix. This helps to create a perfectly balanced consistency, not too thick but not too runny.
Step 7: Spice it Up (Again!)
  1. If you’re feeling adventurous, now’s the time to add that diced jalapeño. Stir well and let the soup simmer for about 10 minutes. This allows all the ingredients to meld beautifully.
Step 8: Taste and Adjust
  1. Before serving, take a moment to taste the soup. Add salt and cracked black pepper according to your preference.
Step 9: Serve and Garnish
  1. Spoon the soup into bowls, garnishing with sour cream, shredded cheese, sliced avocado, and a handful of tortilla chips for that delightful crunch.

Notes

  • Use Low-Sodium Options: Choose low-sodium versions of canned beans and stocks. This helps control the overall salt content.
  • Add Fresh Herbs: Consider topping the soup with fresh cilantro or parsley for added flavor and freshness.
  • Customize the Heat: If you love spice, add more jalapeños or some diced serrano peppers to amp up the heat.
  • Make it Vegetarian: Substitute the chicken stock for vegetable stock to keep this dish vegetarian.
  • Storage-Friendly: This soup stores well, so make a big batch and freeze portions for later. It tastes just as good when reheated.