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7 or 8 Can Soup – You Decide!

IMG_2197Today’s recipe veers off from the norm in that it cracks the ceiling when it comes to speed scratch foods.

Why?The 7-can soup is so popular it’s gone viral.

Ree Drummond, from “The Pioneer Woman Cooks,” made the soup on her TV show to rave reviews. So if these recipes are good enough for a celebrity cook, they’re good enough for us plain folks!

7- or 8-Can soup

The original recipe is called “7 Can Soup,” but I added an extra can of corn. I chuckled the whole time I made this. I served it with cilantro and a sprinkling of cayenne. Next time, I’ll add a dollop of sour cream.

1 can meat-only chili (I used Hormel)

1 can, 15 ounces each, undrained, of:

Corn – but I used 2 cans Fiesta type corn

Kidney beans

Pinto beans

Black beans

Diced tomatoes

1 can, 10 ounces Rotel or tomatoes with green chilies

8 ounces Velveeta, regular, Mexican or your choice, cubed (could use a bit less or sub shredded cheddar or Mexican blend)

Ground cayenne pepper (optional)

Empty all, except cheese and cayenne, into pan over high heat. Bring to boil, then reduce to simmer for about 20 minutes to meld flavors. Stir cheese into soup until it melts. Add cayenne or salt and pepper to taste.

Tip from Rita’s kitchen

You can use salt free beans, corn and tomatoes.

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