Recipe Background
It really doesn't get much simpler than this Pantry Dump Soup. Take a bunch of cans you probably already have in your pantry, dump them in a pot, and let the flavors come together. Throw a little cheese in for richness and voilà! A warm, hearty, meaty soup with plenty of vegetables for balance! There's even a little heat in there from some green chilies! Pantry Dump Soup is a great winter soup that requires almost no effort! Hooray to that!
It really doesn't get much simpler than this Pantry Dump Soup. Take a bunch of cans you probably already have in your pantry, dump them in a pot, and let the flavors come together. Throw a little cheese in for richness and voilà! A warm, hearty, meaty soup with plenty of vegetables for balance! There's even a little heat in there from some green chilies! Pantry Dump Soup is a great winter soup that requires almost no effort! Hooray to that!
Ingredients
- 1 (15.25-ounce) can corn with red and green peppers
- 1 15-ounce) can meat-only chili (no beans
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can black beans
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies
- salt to taste
- freshly ground black pepper to taste
- 1 (8-ounce) package processed cheese such as Velveeta®, diced
Directions
- In a large pot over high heat, add the canned corn and its juices, the chili, the kidney beans and their juices, the pinto beans and their juices, the black beans and their juices, the diced tomatoes and their juices, and the diced tomatoes with green chilies and their juices and stir to combine.
- Bring the bean mixture to a boil.
- Reduce the heat to medium-low and simmer until all of the flavors meld together, about 10-15 minutes.
- Taste the bean mixture for seasoning and add the salt and the black pepper, as needed.
- Add the cheese to the bean mixture and stir to combine until melted.
- Serve immediately.
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