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Pioneer Woman 7-Can Soup Recipe

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This recipe for Pioneer Woman 7-Can Soup is from The Martin-Linn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Meat-only Chili
1 can 15 oz. Kidney Beans
1 can 15 oz. Pinto Beans
1 can 15 oz. Black Beans
1 can 15 oz. Diced Tomatoes
1 can 15 oz. Corn
1 can 10 oz. Rotel (I used mild and it was VERY mild)
salt and pepper to taste
8 oz. Velveeta, cubed
Directions:
Directions:
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes, and Rotel tomatoes 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 (I didn't need to add any.)

Dice the cheese into chunks and stir into the soup until melted. Serve immediately. Yummy with cornbread or tortilla chips.
Preparation Time:
Preparation Time:
5 minutes prep; 20 minutes to cook
Personal Notes:
Personal Notes:
This was super quick to make (makes a large pot) and has lots of protein. We think we might like it better than our traditional taco soup.

 

 

 

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