This soup has been around for a while in one form or another. I’ve seen it made with hamburger meat, canned mixed vegetables, pasta, ranch-style beans, minestrone soup, all kinds of different ingredients. And that’s the beauty of this soup. You can literally make it with whatever ingredients you have on hand in your pantry as long as you have the base of canned tomatoes and beans. The Pioneer Woman makes her version with seven ingredients coming from cans, plus the addition of Velveeta cheese. I thought I would try her version because (I admit it) I love Velveeta cheese. I know, I know. But hey, it was all we had growing up in the Philippines! I seriously think it’s the best “cheese” to use when you need something quick-cooking and melty. I also liked the addition of the chili and think it elevated this into a hearty Tex-Mex style dish. It was delicious! I served it with a bunch of garnishes on the side and the family thought that made it even better! This soup comes together really quickly and is perfect on a cold winter’s night!
- 1 can (15 oz.) diced tomatoes
- 1 can (15 oz.) kidney beans
- 1 can (15 oz.) pinto beans
- 1 can (15 oz.) black beans
- 1 can (15 oz.) whole kernel corn or fiesta corn
- 1 can (10 oz.) Rotel diced tomatoes with green chilies
- 1 can (15 oz.) chili with no beans
- 8 ounces Velveeta cheese, cut in cubes
- salt and pepper, to taste
- Optional Garnishes: sour cream, sliced or diced avocado, chopped cilantro, shredded cheddar cheese, crumbled bacon, and/or red pepper flakes
- Without draining any of the cans, empty all seven of them into a large pot.
- Bring to a boil over high heat.
- Reduce heat to low and simmer for about 10 minutes.
- Toss in the cheese cubes and continue to simmer, stirring until cheese is melted.
- Taste, and season with salt and pepper, if desired.
- Serve optional garnishes on the side for people to top their own soup.
[Adapted from The Pioneer Woman Cooks]