7-Can Soup

• Meat

  • 1 can Meat-only chili

• Produce

  • 1 can 15-ounce diced tomatoes
  • 1 can 15-ounce kidney beans
  • 1 can Corn
  • 1 can Pinto beans

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 8 oz Velveeta

• Other

  • 1 can (15 oz. size black beans
  • 1 can (10 ounce rotel

Found on thepioneerwoman.com

Description

Ingredients

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed

Directions

• Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed. Dice the cheese and stir it into the soup until melted. Serve immediately.