Learn how to make a hearty, flavorful dinner with this easy 7 Can Soup. It combines tender chicken, canned vegetables, beans, and a savory broth for a comforting one-pot meal that’s perfect for busy weeknights.
7 Can Chicken Soup
This “dump and simmer” soup really couldn’t be simpler. Open a few cans, add low-sodium broth and a handful of seasonings, simmer until the flavors meld, and serve. It’s filling, adaptable, and budget-friendly.
Swap or mix canned vegetables and beans to change the profile: make it more like a traditional vegetable soup, a spicy fiesta-style bowl, or something with taco flavors. The method stays the same — different ingredients, same simple process.
How to Make 7 Can Soup
This method produces a comforting soup with minimal prep. Use a large pot or Dutch oven so everything simmers together evenly.
- Add 48 ounces (about 6 cups) low-sodium chicken broth, one 15-oz can whole kernel corn (drained), one 15-oz can cut green beans (drained), one 15-oz can sliced potatoes (drained), one 15-oz can black beans (drained), one 15-oz can diced tomatoes, one 15-oz can pinto beans (drained), and one 15-oz can diced chicken (drained) to a large pot or Dutch oven.
- Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly minced parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon minced fresh thyme. Stir to combine.
- Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low so it simmers.
- Cover and simmer for 40–50 minutes to allow the flavors to meld and the potatoes to soften.
- Serve warm, garnished with additional fresh parsley if desired. Cornbread, crusty bread, or naan make great accompaniments.
Quick Tips
- Choose low-sodium broth and rinse canned beans and vegetables to control overall saltiness.
- Make the soup vegetarian by using low-sodium vegetable broth and replacing canned chicken with extra beans or a hearty vegetable like diced mushrooms.
- To use a slow cooker: add all ingredients and cook on low for 3–4 hours.
- Customize with add-ins: cheddar cheese, a swirl of cream, sour cream, crushed tortilla chips, chopped green onions, or diced avocado all work well.
- If you prefer more texture from fresh vegetables, add diced fresh carrots or celery and increase cook time slightly until tender.
How to Store Leftover Soup
Refrigerate: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 5 days.
Freeze: Allow the soup to cool completely, then transfer to freezer-safe bags or containers and lay flat to freeze. Properly stored, it will keep well for about 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What is 7 can soup?
The name comes from using seven canned ingredients — typically a mix of vegetables, beans, broth, and protein — to create a quick, tasty soup. It’s an inexpensive, adaptable meal that can be adjusted to personal taste.
How do you make this soup vegetarian?
Use vegetable broth instead of chicken broth and substitute the canned chicken for extra beans or another canned vegetable. Kidney beans or chickpeas add good protein and texture.
Can I make this soup in a slow cooker?
Yes. Add all ingredients to the slow cooker and cook on low for 3–4 hours. Check seasoning before serving.
More Easy Soup Recipes to Try
- Broccoli Potato Cheese Soup
- Hazelnut Soup
- Old Fashioned Cheesy Potato Soup
- Turkey Noodle Soup
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7 Can Soup
Author: Kim
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
What You’ll Need
- 48 ounces low-sodium chicken broth
- 15 ounces whole kernel corn, drained
- 15 ounces cut green beans, drained
- 15 ounces sliced potatoes, drained
- 15 ounces black beans, drained
- 15 ounces diced tomatoes
- 15 ounces pinto beans, drained
- 15 ounces diced chicken, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme, minced
How to Make It
- Add all ingredients to a large pot or Dutch oven and stir to combine.
- Bring to a boil, then reduce heat and simmer. Cover and cook for 40–50 minutes.
- Serve with cornbread or crusty bread and garnish with freshly minced parsley.
See the tips and FAQ sections above for variations, storage, and make-ahead ideas.
Notes
- Nutrition and calorie estimates are approximate and will vary depending on exact ingredients and portion size.
Nutrition (per 2-cup serving)
Calories: 471 kcal | Carbohydrates: 61 g | Protein: 31 g | Fat: 14 g | Sodium: 790 mg