southwestern soup

food storage southwestern soup recipe

the other day my sweet sister sent out an email to all the girls in my family telling us about this soup recipe she’d made. i knew as soon as i read it that we HAD to try it! and here are the reasons why:

1. it’s so easy. and fast. it involves opening 7 cans and heating it up! can’t get much easier and faster than that.

2. because it uses all canned ingredients, it’s something that you can always have on hand. it’s also a fabulous food storage recipe – i’m adding this recipe to my list and will be stocking up on these ingredients!

3. i’d never heard of ranch beans before…and needed to find out what they were! (by the way, they’re fab – gives the soup a great flavor and a bit of kick!)

southwestern soup with ranch style beans

ready to see how YOU can have dinner ready in less than 10 minutes?

gather these canned ingredients + 1 cup water + 1 chicken bouillon cube.

7 can soup recipe

empty all the cans into a pot, add the water and chicken bouillon and heat through. it takes 3 minutes to put together and just a few more to heat. and don’t worry about adding any spices – it’s got plenty of heat!

while you’re waiting, grate some cheese, get out the sour cream, and open a bag of fritos.

soup with rotel, chicken, and ranch style beans

dinner’s served! there. wasn’t that easy?!

southwestern soup recipe

 

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Comments

  1. Julie says:

    I love that it is such a quick fix and a great taste and yes, a great food storage recipe. Yum!

  2. Kirstylee says:

    Every time you post a recipe, I want to make it that night for dinner! This recipe is no different. I looks so yummy!

  3. Jacqui says:

    Do you drain the can of corn first?

    • Katie says:

      Great question, Jacqui! The kernel corn – yes, drain first. The creamed corn – no, just throw that in the pot as it is. Thanks for asking!

  4. Katie Corbett says:

    Any ideas for a vegetarian option? This sounds delicious!

    • Katie says:

      Hi Katie, I’m not sure about a vegetarian option…you could always leave the chicken itself out, but then there’s the chicken & rice soup, and also the chicken stock/chicken bouillon…. You could try just omitting those things – there’s still a lot of flavor in the rotel and ranch-style beans. Other than that, I can’t think of any suggestions – sorry I can’t help more!!

  5. Kristin says:

    How many people does this serve?

  6. Wilda says:

    I’ve read and re-read the recipe, but it just don’t see how much chicken to add. Appears to be at least 2 cups in the bowl. Please advise.

  7. Wilda says:

    Ahh, just went back to look at the picture and I see that you have the ingredients according to cans, but I don’t see a can of chicken, that’s what threw me off.

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