My Dad keeps telling me about this soup. His words, “You just open up a bunch of cans and dump them in the pot. Nothing else. It turns out really good. You have to try it.” He makes it sound so simple. 🙂 Well…..after hearing about this soup for the 15th time I decided to figure out exactly goes into this Crockpot 7 Can Soup.
I found a couple different versions of this recipe. They all call for 7 cans of a combo of tomatoes, beans, and corn, but they all call for cheese to be stirred in at the end. I have a couple kids that are allergic to milk, so that was a no go. I decided to give it a whirl without the cheese and I am so glad I did.
I dumped in 2 cans of black beans, 2 cans of chili beans, 1 can of tomatoes with chilis, 1 can of corn, and 1 can of diced tomatoes with onion. The beauty of this recipe is there really is no wrong way to make it. You can change the combo of the cans. Want it more spicy? Add a can of enchilada sauce instead of diced tomatoes. Make it your own. I just put that in my crockpot on low for 5-6 hours. You could really let it go longer if you would like to.
When you are ready to serve, scoop it into a bowl and top with a dollop of sour cream. You can stir in cheese if you desire. We used a dairy free sour cream and it was amazing!
- 2 cans 15-ounce can Chili Beans
- 2 cans 15-ounce can Black Beans
- 1 can 15-ounce Diced Tomatoes
- 1 can (15-ounce) Corn
- 1 can (10 Ounce) Rotel Tomatoes with chilis
- Sour Cream or cheese (optional)
- Open all of the cans. Do not drain. Dump them into a 6 quart crockpot. Heat on low for 4-5 hours.
- When ready to serve spoon into a bowl stir in a dollop of sour cream or cheese if desired.
- Serve with your choice of lime, tortilla chips, and cilantro.
- Make sure your chili beans are gluten free.
- Use a dairy free sour cream and cheese (I used Daiya).