Slow Cooker 7 Can Soup is one of the easiest – yet tastiest – crockpot meals you could ever make. The Tex-Mex flavors from the Rotel tomatoes, cheddar cheese soup, and ranch style beans create a quick soup that can be served in a number of ways.
This type of soup would pair wonderfully with our Slow Cooker Shredded Chicken, making an entire meal perfect for lunch, dinner, or a potluck.
Why This Recipe Works
The only prep for this absolutely delicious recipe is removing the tops from the seven cans. All the flavors are already packed into each ingredient, meaning all you need to do is dump and go. Depending on how quickly you need the seven can soup to be done, you can have it done in as little as 2 hours!
This is one of those delicious recipes that is sure to become a family favorite. Keep reading to see how super easy it is to make and ideas for serving.
Recipe Ingredients
- No Bean Chili – This chili will give the soup a perfect amount of already cooked lean ground beef and chili flavor.
- Whole Kernel Corn – Add a bit of color and extra texture to the soup recipe.
- Cheddar Cheese Soup – Creates a cheesy taste to the soup base.
- Ranch Style Beans – Similar to baked beans minus the sweetness. Instead, these beans (and their juice) have chili powder, onion, cumin, and a few other flavors.
- Veg All – These mixed vegetables that have green beans, potatoes, corn, peas and carrots, provide more wholeness and thickness to the overall soup.
- Diced Tomatoes – Tomatoes that have already been diced to a fork-friendly size. You can also use petite diced tomatoes.
- Rotel – More diced tomatoes, except with the addition of green chiles, both which add a nice flavor.
Step by Step Directions
Step One – Add the contents of all seven cans into the crock pot.
Step Two – Stir and cook on LOW for 4 hours or on HIGH for 2 hours.
Variations
- Adding a can of cooked chicken breast will create a heartier meal without having to cook the chicken and then add it to the soup.
- Some recipes suggest adding taco seasoning to help with adding a Mexican-inspired flavor.
- Chicken broth can be added but you’ll need to drain the cans so it doesn’t overflow.
- Leave out the no-bean chili for a vegetable soup, and add another can of beans for more protein.
Serving Suggestions
- Serve a bowl of 7 can soup with homemade cornbread or another type of bread of your choice.
- Dress up the soup with shredded cheese, a dollop of sour cream, diced jalapenos, and/or avocado slices.
- This soup can be poured over freshly cooked and shredded chicken, tortilla chips, or even a baked potato.
Recipe FAQs
Adding pepper, red pepper flakes, fire-roasted green chiles, or jalapenos is the quickest way to make it spicy. You can also add a packet of hot taco seasoning or a can of hot enchilada sauce.
Add any remaining soup into an airtight container and store in the refrigerator for up to 4 days. This soup also freezes well (in a freezer safe bag or container) and will keep up to 3 months.
Pinto beans, kidney beans, black beans, and chili beans are great additions to this soup.
Sure! Frozen corn and frozen vegetables can be added instead of the canned versions.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker 7 Can Soup
Equipment Needed:
Ingredients:
- 15 oz. can Veg-all original mixed vegetables
- 10.5 oz. can cheddar cheese soup (Campbell's)
- 15 oz. can Hormel NO BEAN chili
- 10 oz. can original Rotel tomatoes
- 15.25 oz. can whole kernel corn
- 15 oz. can Ranch Style Beans
- 14.5 oz. can diced tomatoes with basil, garlic and oregano
Serving suggestions
- cornbread or garlic bread
Instructions:
- Add all contents of the cans to your slow cooker. Do not drain, do not add water.
- Stir.
- Cook on HIGH for 2 hours or LOW for 4 hours.
- Stir before serving. Add salt and pepper to taste if desired.
Recipe Notes:
- Make it spicy: Adding pepper, red pepper flakes, or jalapenos is the quickest way to make it spicy. You can also add a packet of hot taco seasoning or a can of hot enchilada sauce.
- Add any remaining soup into an airtight container and store in the refrigerator for up to 4 days. This soup also freezes well (in a freezer safe bag or container) and will keep up to 3 months.
- Frozen corn and frozen vegetables can be added instead of the canned versions.
- Instead of Ranch style beans, pinto beans, kidney beans, black beans, and chili beans are great additions to this soup.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This soup is delicious! I was having some doubts when I was putting it together this morning but once I tasted it this evening I was amazed at how all the ingredients came together and made a very tasty soup. Best part was that it wasn’t too watery and not too thick. Like in the fairy tales it was just right! I will be making this often this winter…
Any gluten free recipes?
Not yet! I’m sure there are some you can tweak though.
I was able to make this gluten free by using Annie’s gluten free chili instead of Hormel. It was quite good!
Looks like a great recipe, however, canned vegetables are inherently high sodium, where salt is used as a canning preservative. I will substitute frozen vegetables where possible and add water if necessary. In frozen vegetables, freezing is the preservative with no salt added.
Do You Have Any Diabetic Slow Cooker Recipes ??
I’m unsure if any of my recipes are diabetic. I am not a diabetic so it’s hard for me to create them.
I love your slow cooker recipes.
Thank You