- prep time5 min
- total time 25 min
- serves 6
You guessed it: there are seven cans of chili, beans, tomatoes and peppers that go into making this wonderfully warm and richly textured soup.
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
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.
2. Dice the cheese and stir it into the soup until melted. Serve immediately.