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Overhead view of a hearty 7 Can Soup with black beans, corn, and a creamy broth, garnished with tortilla strips, sour cream, and fresh thyme.
Daniel

Hearty 7 Can Crockpot Soup

This incredibly easy and comforting 7 Can Soup is a weeknight lifesaver, combining pantry staples into a flavorful and satisfying meal cooked effortlessly in your slow cooker. It's a dump-and-go recipe perfect for busy schedules.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Canned Goods
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can pinto beans 15 oz, rinsed and drained
  • 1 can whole kernel corn 15 oz, drained
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can Rotel (diced tomatoes with green chilies) 10 oz, undrained
  • 1 can condensed cream of chicken soup 10.75 oz
  • 1 can shredded chicken breast 12.5 oz, drained (or 1.5 cups cooked, shredded chicken)
Aromatics & Liquid
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth low sodium preferred
Seasonings
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Optional Garnishes
  • as needed shredded cheddar cheese
  • as needed sour cream or Greek yogurt
  • as needed fresh cilantro chopped
  • as needed tortilla chips or cornbread for serving

Equipment

  • Slow Cooker (6-quart or larger)
  • Can opener
  • Cutting board
  • Sharp knife

Method
 

Prepare Ingredients
  1. Open and prepare your canned goods: Rinse and drain the black beans and pinto beans. Drain the corn. Chop the onion finely and mince the garlic.
Combine in Slow Cooker
  1. Add all of the prepared canned ingredients (black beans, pinto beans, corn, diced tomatoes, Rotel, cream of chicken soup, and shredded chicken breast) into your 6-quart or larger slow cooker.
  2. Stir in the chopped onion, minced garlic, chicken broth, chili powder, ground cumin, salt, and black pepper. Mix everything well to combine.
Cook the Soup
  1. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the soup is thoroughly heated through and the flavors have melded.
Serve
  1. Give the soup a good stir. Taste and adjust seasonings if necessary, adding more salt or chili powder to your preference.
  2. Ladle hot soup into bowls and serve with your favorite garnishes such as shredded cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, or with a side of tortilla chips or cornbread.

Notes

This soup is incredibly versatile! Feel free to swap out bean types (e.g., great northern beans, kidney beans). For an extra kick, add a pinch of cayenne pepper or a chopped jalapeño with the aromatics. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days and can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.