Recipe Details

Ingredients

• 1 (15-oz.) can no-beans 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 (15-oz.) can corn, such as the Fiesta variety
• 1 (10-oz.) can tomatoes and green chilies, such as Rotel)

• Salt and pepper, to taste

• 8 oz. Velveeta, cubed

Description

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes and green chilies 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.

Ingredients

• Canned vegetarian chili: Can substitute with meat chili if preferred.
• Canned black beans: Can substitute with kidney or other preferred beans.
• Canned chickpeas: Can substitute by doubling up with other preferred beans.
• Canned sweet corn: Can substitute with fresh or frozen if preferred.
• Canned diced tomatoes: Can substitute with fire-roasted for a smoky flavor.
• Canned mixed peas and carrots: Can substitute with any preferred veggies.
• Canned fire-roasted green chilies: Can substitute with mild or spicy chilies.
• Packet taco seasoning mix: Or make your own.
• Salt and pepper: To enhance the flavor. Note you may need less salt if the canned items used are already nicely seasoned.
• Cooked rice or shredded rotisserie chicken: Optional mix-ins for a hearty soup.
• Sour cream, shredded cheese, chopped scallions, or crumbled tortilla chips: Optional toppings for more flavor and texture

Description

This might just be the easiest (and most delicious) soup you'll ever make.

In a large Dutch oven, pour in all of the ingredients except the optional mix-ins and toppings. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until soup thickens. Add optional additions and heat through. Serve with toppings on the side.