7 Can Soup

Pairs Well With

Serves 6-8


1 (15 oz.) can vegetarian chili

1 (15 oz.) can black beans, undrained

1 (15 oz.) can chickpeas, undrained

1 (15 oz.) can sweet corn, undrained

1 (15 oz.) can diced tomatoes, undrained

1 (15 oz.) can mixed peas and carrots, undrained

1 (7 oz.) can fire-roasted green chilies

1 (1 oz.) packet taco seasoning mix or 3 Tbsp. homemade taco seasoning

1/2 tsp. salt

1/2 tsp. black pepper

Optional mix-ins: cooked rice or shredded rotisserie chicken

Optional toppings: sour cream, shredded cheese, chopped scallions, or crumbled tortilla chips


Stir together chili, black beans, chickpeas, sweet corn, diced tomatoes, mixed peas and carrots, green chiles, taco seasoning mix, salt, and pepper together in a large Dutch oven.

Bring to a boil over high heat, then turn down the heat to a simmer. Cook for 15-20 minutes until all the ingredients are combined and the soup thickens.

If adding cooked rice or leftover shredded chicken, stir in and let simmer until heated through. Serve with other toppings on the side.

Notes from Julie: In my house we are sodium sensitive so I would do the following to lower the salt count: Buy low sodium/no sodium versions or rinse the black beans, chickpeas, corn and pea/carrot mixture. I would add a bit of low sodium chicken broth to replace the fluid rinsed away—about 1 cup. I also wouldn’t add the ½ t salt and make my own no salt taco seasoning (mild chili powder, ground cumin, oregano, garlic powder and onion powder)