This Slow Cooker 7 Can Soup is a lifesaver on busy nights or when you’re snowed in! Made with simple pantry ingredients, it’s budget-friendly, endlessly flexible, and packed with flavor your family will love. Keep the ingredients on hand, and you’ll always have a delicious, budget-friendly meal ready when you need it.
Why We Love 7 Can Soup (Flexible Taco Soup)
- Easy Pantry Meal – This is a true pantry meal, no refrigeration required for any of these ingredients. It’s great to keep these ingredients on hand for a night you didn’t plan dinner, for getting caught in a snowstorm, or just to help you stretch your grocery budget. This super easy soup uses mostly canned goods.
- Incredibly Flexible Soup – This recipe is really easy to swap in and out ingredients your family prefers. Swap different kinds of beans, meat, or just use what you have on hand. You can also add in extra vegetables or meat you may have leftover. Make this soup when you need to clean a few things out of the fridge, it’s hard to go wrong with this easy meal.
- Dump And Go – Not every meal is a true dump and go style crockpot meal, the cheese is the only ingredient you need to chop! You simply throw everything in the slow cooker for a simple, hearty stick to your ribs meal that you don’t have to think a whole lot about, but you’ll love the taste!
Ingredients For 7 Can Soup
- No Bean chili canned
- roasted tomatoes canned, usually you’ll need two cans.
- whole kernel corn drained, canned I used a southwestern flavor, but you can use plain as well. Frozen corn can also be used.
- tomatoes with green chilis canned, I use the kind with mild green chilies like Rotel.
- ranch style beans canned, these are a seasoned pinto style bean.
- black beans drained, canned
- Velveeta cheese cubed You can also use a store brand, this makes the soup creamy.
How To Make 7 Can Soup
- Pour the no bean chili, roasted tomatoes, tomatoes with green chilis, whole kernel corn (drained), ranch style beans, and black beans (drained) to the base of the slow cooker. Add the cubed Velveeta cheese on top and cover.
- Cook the soup on high heat for 3 hours or low heat for 5 hours.
- Stir well to combine the cheese into the other ingredients. Serve and enjoy!
Variation Ideas
Swap In Different Kinds Of Beans – This taco style soup is really easy to swap out other types of canned beans. Use all black beans, swap pinto beans for the ranch style beans, or add kidney beans in place of one of the bean varieties. Use what you have in your pantry.
Use Ground Beef For The Canned Chili – I’ve used a canned chili to keep this recipe true to the 7 cans, but you can brown ground beef instead. I would recommend adding an additional can of diced tomatoes to make sure the soup has enough liquid. You can also use ground turkey or ground chicken.
Try Other Diced Meats – You can swap in leftover chicken like shredded chicken or rotisserie chicken into this recipe. Try adding a little cooked sausage or steak, you can easily add leftovers you may have in your fridge to this soup.
Try Cream Cheese – Cream Cheese can be swapped for Velveeta cheese. I recommend, if using cream cheese, to add it in the last 30 minutes of cooking, and to cutting into small pieces to help melt it into the soup.
Add Vegetables – Try adding diced bell pepper, diced onion, diced celery or diced zucchini. Diced potato is also delicious. This is a great recipe to look at what you have in the fridge and use the leftover vegetables.
Add Leftover Protein – Chicken, steak or pork you may have leftover can easily be diced and added to this soup. Use this soup as an opportunity to clean out the fridge anything that goes well with Mexican style flavors.
While this soup is incredibly flexible, if you swap out too many plain ingredients (like plain tomatoes for the roasted tomatoes) the soup won’t have much flavor. Add some taco seasoning, start with a teaspoon or two, a little salt and pepper. If you still need more flavor try adding a teaspoon of cumin, a teaspoon of oregano and a tablespoon of lime juice.
How Can I Adjust This Recipe To Be Lower IN Sodium?
This recipe uses almost exclusively canned food, which is typically high in sodium. The nutrition information is an estimate, and may change some depending on the actual brands you use.
There are multiple reasons you may need to make dinner out of entirely canned food including budget, needing to stretch time between grocery shops, not having access to refrigeration, or just convenience of having a backup meal that doesn’t have to be refrigerated. Or you could just enjoy this soup as is written. 🙂
Sodium can be reduced significantly by rinsing the beans before adding them to the soup. Low or no sodium versions of canned food can also reduce overall sodium.
Beans can also be cooked from dried if you prefer, and added to this soup. Rehydrated beans also freeze well and can be kept frozen until you are ready to make the soup.
I recommend if you use these variations adding a little salt at the end to taste, just enough for flavor.
Can I Make This Soup In The Kitchen On The Stove?
This dump and go style soup is pretty easy to make on the stove. Dump all the ingredients into a large pot over medium high heat.
Bring the soup to boil, then cover, reduce the heat and simmer for 15-20 minutes or until the soup is hot all the way through. Remove the lid and stir well until the cheese is smooth and creamy. Then serve and enjoy!
Can You Freeze 7 Can Soup?
Leftovers of this soup do also freeze well in a freezer container or freezer zip-top bag. If you use the cream cheese swap instead of Velveeta cheese be aware that the soup will not freeze as well, as cream cheese tends to separate when you freeze it.
How Long Will 7 Can Soup Last?
Expect this soup will last for about 3-4 days if stored in a covered airtight container in the refrigerator. Like most soups, you can easily reheat this soup in the microwave in a few minutes or on the stovetop.
7 Can Soup (In The Slow Cooker)
Prevent your screen from going dark
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Add the no bean chili, roasted tomatoes, tomatoes with green chilis, whole kernel corn (drained), ranch style beans, and black beans (drained) to the base of the slow cooker. Add the cubed Velveeta cheese on top and cover.
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Cook the soup on high heat for 3 hours or low heat for 5 hours.
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Stir well to combine the cheese into the other ingredients. Serve and enjoy!
Making The Soup On The Stove – This dump and go style soup is pretty easy to make on the stove. Dump all the ingredients into a large pot over medium high heat. Bring it to boil, then cover, reduce the heat and simmer for 15-20 minutes or until the soup is hot all the way through. Remove the lid and stir well until the cheese is smooth and creamy. Then serve and enjoy!
Calories: 417kcal | Carbohydrates: 64g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 1222mg | Potassium: 1318mg | Fiber: 14g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 13mg | Calcium: 320mg | Iron: 6mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
