This 7 Can Soup recipe is so simple, it might become a new dinnertime staple! Use your favorite canned veggies like green beans, sliced potatoes, carrots, sweet kernel corn, savory pinto beans, black beans, and diced chicken mixed with fresh herbs and seasonings to create a pot of hot and ready soup in under an hour!
7 Can Chicken Soup
When we say this 7 can soup couldn’t be easier, it seriously could. Not. Be. Easier. Cans, broth, seasonings. Dump, simmer, done.
Dinner in a flash that is filling and delicious! Depending on the types of vegetables and beans you use, this soup can transform from a traditional vegetable soup into a fiesta blend, something similar to chili, or anything else you want.
This is a great base to play with combinations and flavors using the same method, just different ingredients. Everything goes into the pot to simmer and dinner is on the table in under an hour.
Add some crescent rolls or frozen dinner rolls into the mix and you’ve got a hearty meal with practically zero effort.
How to Make 7 Can Soup
This is easily one of the best go to recipes when time is short and your family is hungry!
- Add the low sodium chicken broth, sweet kernel corn, green beans, sliced potatoes, black beans, diced tomatoes, pinto beans, diced chicken, garlic powder, onion powder, parsley, kosher salt, ground black pepper, and fresh thyme to a large stock pot of Dutch oven. Give it a good stir to combine.
- Bring the soup to a boil then reduce down to a simmer. Cover and cook for 40 to 50 minutes. This gives ample time to allow the flavors to marry and melt together.
- Serve warm with fresh parsley as a garnish along with some Cornbread and enjoy!
Tips for 7 Can Soup
- Try topping with our homemade Sourdough Croutons for some crunch!
- Add canned jalapeños for a kick.
- Remove the chicken and swap for vegetable broth to make a vegetarian friendly option. You can always add another type of bean for the missed protein.
- Not a fan of canned chicken? Swap for rotisserie chicken or cooked sliced sausage.
- Prefer not to drain every single can? Skip it! We drain the veggies, beans, and chicken then replace that liquid with broth based on preference. You can always just dump all the liquid from the cans directly into the soup and reduce the amount of broth you'll need. Careful about using the liquid from the black beans. It may discolor the soup.
How to Store Leftover Soup:
Storage: Store any leftover soup in an airtight container in the fridge for 5 days.
Freeze: Leftover soup freezes well. Pour cooked and cooled soup into freezer bags. Lay flat in the freezer and the soup will stay fresh for about 2 months.
Thaw in the fridge before reheating.
What is 7 can soup?
The simple answer: it's a soup made from 7 different cans of ingredients resulting in an amazing and flavorful dish.
The more indepth answer: 7 can soup uses 7 cans of vegetables, beans, broth, and protein to create a unique soup that's full of flavor while being inexpensive. It ranges from chicken and vegetables to chicken taco soup and everything in between.
You can even go full vegetable or vegetable with beans for added protein. Add a sprinkle of cheese or a swirl of heavy cream or coconut milk for creaminess. The options are endless.
How do you make this soup vegetarian?
To make a 7 can soup that's vegetarian, simply swap out the chicken broth for low-sodium vegetable broth and substitute the canned chicken for your favorite canned beans or vegetables.
Can I make this soup in a slow cooker?
Absolutely! Dump everything in and let the soup simmer on low for 3 to 4 hours and you’re set for dinner. No watching the stove required.
Recipe Card with Ingredient Amounts and Instructions
- 48 ounce(s) low sodium chicken broth, or vegetable broth
- 15 ounce(s) sweet kernel corn, drained (1 can)
- 15 ounce(s) cut green beans, drained (1 can)
- 15 ounce(s) sliced potatoes, drained (1 can)
- 15 ounce(s) black beans, drained and rinsed (1 can)
- 15 ounce(s) diced tomatoes
- 15 ounce(s) pinto beans, drained and rinsed (1 can)
- 15 ounce(s) diced chicken, drained (1 can)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. parsley, freshly minced
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- ½ tsp. fresh thyme, minced
- Add all of the ingredients to a large pot or Dutch oven and stir to combine.48 ounce(s) low sodium chicken broth15 ounce(s) sweet kernel corn15 ounce(s) cut green beans15 ounce(s) sliced potatoes15 ounce(s) black beans15 ounce(s) diced tomatoes15 ounce(s) pinto beans15 ounce(s) diced chicken1 tsp. garlic powder1 tsp. onion powder1 tsp. parsley½ tsp. kosher salt½ tsp. ground black pepper½ tsp. fresh thyme
- Bring the ingredients to a boil then reduce to a simmer. Cover and continue to cook for 40 to 50 minutes.
- Serve with cornbread and freshly minced parsley for garnish.
- See post for tips, FAQs, and storage options.