Cooked - 7 Can Soup - New Recipe

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7 Can Soup

6.0

1 can low sodium chicken broth ((15 ounce))

1 can no-beans chili ((15 ounce))

1 can kidney beans ((15 ounce))

1 can black beans ((15 ounce))

1 can corn kernels ((8.75 ounce))

1 can ROTEL ((10 ounce))

1 can enchilada sauce ((10 ounce))

2 tablespoons taco seasoning

Salt and pepper (, to taste)

For serving: (tortilla chips, Mexican shredded cheese, sour cream, avocado, and tortilla chips)

Select all/reset

Do not drain any of the cans. Open them up and dump all of them into a large soup pot.
Add the taco seasoning and some salt and pepper, to taste. Stir everything together.
Bring to a boil, then reduce the heat to a gentle bubble and simmer for about 15 minutes.
Taste and adjust seasoning, if needed.
Ladle into bowls and top with shredded cheese, a dollop of sour cream, a few avocado cubes, and crushed up tortilla chips.

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