Make a comforting, flavorful dinner with this easy 7 Can Chicken Soup. Packed with tender chicken, vegetables, and beans from cans, it’s perfect for busy weeknights — minimal prep, maximum comfort.
You may also enjoy my tomato basil soup and bacon cheeseburger soup.
Try other one-pot dinners for easy evenings: Hoppin’ John, Easy One-Pot Jambalaya Pasta, or Sausage and Potatoes Skillet.
7 Can Chicken Soup
This seven-can dump-and-simmer soup couldn’t be simpler. Open the cans, add broth and seasonings, simmer until the flavors meld, and dinner is ready. It’s a flexible base — swap cans to make a traditional vegetable soup, a taco-style soup, or something close to chili. Mix and match to suit your pantry and cravings.
A fast, satisfying meal that stretches to feed a family. Add a broccoli casserole or warm naan for an easy, complete dinner.
How to Make 7 Can Soup
See the full ingredients and step-by-step instructions in the recipe card below.
This is a reliable go-to recipe when time is short and appetites are big.
- Add all ingredients to a large pot or Dutch oven: chicken broth, whole kernel corn, green beans, sliced potatoes, black beans, diced tomatoes, pinto beans, diced chicken, garlic powder, onion powder, parsley, salt, pepper, and thyme.
- Stir to combine.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook 40–50 minutes so the flavors meld and the potatoes soften.
- Serve warm and garnish with freshly minced parsley. Cornbread or crusty bread pairs well.
Quick Tips
Tips
- If you use canned sweet potatoes or other root vegetables, try to keep pieces uniform so they heat evenly.
- Use low-sodium broth or rinsed canned ingredients to control salt. Taste and adjust seasoning at the end.
- This soup freezes well: cool completely, portion into freezer-safe containers or bags, and freeze for up to 2 months.
- To add greens, stir in chopped kale or spinach during the last 5 minutes of cooking.
- For a creamier version, swirl in a splash of heavy cream or a spoonful of sour cream before serving.
How to Store Leftover Soup:
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: Cool completely, transfer to freezer bags or containers, lay flat to save space, and freeze for up to 2 months. Thaw in the refrigerator before reheating on the stove.
FAQs
What is 7 can soup?
It’s a soup made from seven canned ingredients—usually vegetables, beans, broth, and a protein like canned chicken—combined to make an inexpensive, flavorful meal. You can vary the cans to create different flavor profiles, from classic vegetable soup to a taco-style or chili-like soup. Top with cheese, tortilla chips, green onions, or avocado as desired.
How do you make this soup vegetarian?
Swap the chicken broth for low-sodium vegetable broth and replace the canned chicken with extra beans, lentils, or your favorite canned vegetables.
Can I make this soup in a slow cooker?
Yes. Combine all ingredients in the slow cooker and cook on low for 3–4 hours. No need to monitor the stove.
More Easy Soup Recipes to Try
- Broccoli Potato Cheese Soup
- Hazelnut Soup
- Old Fashioned Cheesy Potato Soup
- Turkey Noodle Soup
Like this recipe?
If you try it, please leave a 5-star rating and a comment — it helps others discover this easy weeknight favorite!
7 Can Soup
What You’ll Need
- 48 ounces low-sodium chicken broth
- 15 ounces whole kernel corn, drained and rinsed
- 15 ounces cut green beans, drained and rinsed
- 15 ounces sliced potatoes, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 15 ounces diced tomatoes
- 15 ounces pinto beans, drained and rinsed
- 15 ounces diced chicken, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly minced parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme, minced
How to Make It
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Add all ingredients to a large pot or Dutch oven and stir to combine.
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Bring to a boil, then reduce heat to a simmer. Cover and cook 40–50 minutes until potatoes are tender and flavors meld.
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Serve with cornbread and garnish with freshly minced parsley.
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See tips, FAQs, and storage notes above for variations and make-ahead options.
Suggested Equipment
- Dutch Oven
Notes
- The nutrition information is an estimate based on the recipe card and a 2-cup serving. Actual values will vary with brands and exact portions.
Nutrition
Calories: 471 kcal
Carbohydrates: 61 g
Protein: 31 g
Fat: 14 g
Sodium: 790 mg
Fiber: 14 g