Homemade Seven Can Soup – Tex-Mex Style

Step 1: Prepare Ingredients

Gather all 7 jars of home-canned food, homemade Velveeta, and desired toppings. Wipe down the jars to ensure they are clean before opening.

Step 2: Add Canned Goods to Crock Pot

Using a jar opener, open and pour the chopped tomatoes, mild salsa, corn, black beans, red beans, and mixed beans (pimento) into the crock pot, including all liquids from the jars.

Step 3: Add Chipotle Beef

Drain the liquid from the chipotle beef jar into the crock pot. Pour the beef onto a cutting board and break apart any large chunks with a knife or your hands. Add the beef to the crock pot.

Step 4: Add Cheese

Break the Velveeta (or cheddar cheese) into smaller pieces and add them to the crock pot.

Step 5: Cook the Soup

Stir all ingredients together in the crock pot until well combined. Cover with the lid, plug in, and set the crock pot to high. Cook for 2 hours, or until the cheese is completely melted and the soup is heated through.

Step 6: Serve and Garnish

Ladle the hot soup into individual bowls. Top with shredded cheddar cheese, tri-color tortilla strips, a dollop of sour cream, and a sprinkle of dried cilantro. For a spicier kick, add fresh sliced jalapeños and diced onion.

• Adjust the spice level by adding more or less adobo sauce from the chipotle beef, or by adding fresh/pickled jalapeños.

• For a vegetarian option, omit the chipotle beef and increase the quantity of beans or add other vegetables.

• Leftover soup can be stretched by serving it over rice, or by draining off some broth and cooking rice in it to create a casserole.

• Use a jar opener for convenience when opening home-canned jars.

• Wipe down jar rims before opening to ensure cleanliness.

• Substitute chipotle beef with ground hamburger, shredded chicken, or pulled pork.

• Add other vegetables like green beans or potatoes.

• Serve over rice for a heartier meal or to extend servings.