Prep Time
5 min
Cook Time
20 min
Yields
6 servings
You guessed it: there are seven cans of chili, beans, tomatoes and peppers that go into making this wonderfully warm and richly textured soup.
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ingredients
1
(15.25-oz) can corn with red and green peppers, such as Del Monte Fiesta Corn
1
(15-oz) can meat-only chili
1
(15-oz) can kidney beans
1
(15-oz) can pinto beans
1
(15-oz) can black beans
1
(15-oz) can diced tomatoes
1
(10-oz) can diced tomatoes with green chiles, such as Ro*Tel
Salt and freshly ground black pepper
8
oz processed cheese, such as Velveeta
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directions
Step 1
Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, 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.
Step 2
Dice the cheese and stir it into the soup until melted. Serve immediately.