Winter Best Food

7-Can Soup

You're just 25 minutes away from an easy dinner.

Ingredients

• 1 (15 oz.) can vegetarian chili
• 1 (15 oz.) can black beans, undrained 
• 1 (15 oz.) can chickpeas, undrained 
• 1 (15 oz.) can sweet corn, undrained
• 1 (15 oz.) can diced tomatoes, undrained
• 1 (15 oz.) can mixed peas and carrots, undrained
• 1 (7 oz.) can fire-roasted green chilies
• 1 (1 oz.) packet taco seasoning mix or 3 Tbsp. homemade taco seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• Optional mix-ins: cooked rice or shredded rotisserie chicken
• Optional toppings: sour cream, shredded cheese, chopped scallions, or crumbled tortilla chips

Directions

Combine ingredients:

Stir together chili, black beans, chickpeas, sweet corn, diced tomatoes, mixed peas and carrots, green chiles, taco seasoning mix, salt, and pepper together in a large Dutch oven.

Simmer soup:

Bring to a boil over high heat, then turn down the heat to a simmer. Cook for 15-20 minutes until all the ingredients are combined and the soup thickens.

Add optional ingredients:

If adding cooked rice or leftover shredded chicken, stir in and let simmer until heated through. Serve with other toppings on the side.