Best Can Can Soup Recipes

7-CAN SOUP

Steps:

• Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

8 CAN TACO SOUP

Steps:

• Mix all ingredients together in a large pot.
• Heat until warm, stirring occasionally.
• Serve with tortilla chips.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

WW 5 CAN SOUP

Steps:

• Mix all ingredients in a pot and warm.

FIVE CAN SOUP

Steps:

• Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.

SLOW COOKER 8-CAN TACO SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Pour all the ingredients into slow cooker and stir together.
• Cook on low heat for 2-3 hours.
• We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).

5 CAN CHICKEN TORTILLA SOUP

Steps:

• Throw all ingredients into a pot, heat, and serve!
• Sour cream, salsa, green onion, and hot sauce are also great toppings.
• I was told canned chicken may be substituted for fresh chicken, although I have not tried it that way before.
• You may use chicken boullion cubes and water instead of chicken broth.

11-CAN SOUP AND CHEESY TOAST

Steps:

• For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
• For the cheesy toast: Preheat the broiler.
• Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
• Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.

8 CAN TACO SOUP

Steps:

• 1. In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
• 2. Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
• 3. Add the beef broth and canned tomatoes.
• 4. Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
• 5. Ladle soup into bowls and serve.

8 CAN SOUP

Steps:

• Just dump all these cans in a pot.
• DO NOT DRAIN ANY OF THEM!
• Add some chopped up sausage if you like.
• Heat it up on medium for about 15 minutes and serve.

8 CAN TACO SOUP

Steps:

• 1. Mix all ingredients together in a large pot.
• 2. Heat until warm, stirring occasionally.
• 3. Serve with tortilla chips.

5 OR 6 CAN CHICKEN TORTILLA SOUP

Steps:

• 1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
• 2. This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
• 3. We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.

CAMPBELL'S TYPE TOMATO SOUP TO CAN FOR WINTER

Steps:

• Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT!
• Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
• In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
• Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
• Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
• Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
• Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.
• To serve: mix in equal parts of soup and water or milk.
• Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.

INSTANT POT SEVEN CAN TORTILLA SOUP

Steps:

• Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
• Serve with shredded cheese, sour cream, diced avocados and tortilla chips

6 CAN CHICKEN TORTILLA SOUP

Steps:

• Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.

SIX-CAN CHICKEN TORTILLA SOUP II

Steps:

• Open all of the the cans.
• Pour everything into a large saucepan or stock pot.
• Simmer over medium heat until chicken is heated through.
• Serve over tortilla chips in a bowl.

10 CAN SOUP

Steps:

• 1. In a Dutch oven brown ground beef (I have also made this using venison and it is very good). While that is being done, open all the cans.
• 2. If you prefer, drain the ground beef. Add all the cans (use straight out of the can, do not prepare soup).
• 3. It can be eaten immediately or you can let it simmer to blend flavors. Also, note that there are no added seasonings, it is very well seasoned as is.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
• DO NOT DRAIN!
• Add rice and garlic to this as well.
• Pour everything into a large saucepan or stock pot.
• Cover!
• Simmer over medium heat until chicken is heated through& rice is cooked.
• (5 minutes for instant rice).

TEN CAN SOUP

Steps:

• Brown hamburger and onion in a Dutch Oven.
• Add remaining ingredients and bring to a boil.
• Lower heat and simmer until you are ready to serve (about 30 minutes).

HOMEMADE CREAM OF CHICKEN SOUP TO CAN

Steps:

• 1. The day before you are going to can your soup you need to make your stock. Wash and check your chicken to make sure there is no giblet package inside chicken.Spray a large cookie sheet with Pam or another cooking spray. Cut chicken in half and lay it on the cookie sheet.
• 2. Wash all veggies with a vinegar spray and brush, cut carrots in half length wise and cut into 4 inch pieces. Do the same with celery. Cut onion into quarters and clean garlic can crush to release juices.Put the prepared veggies on the cookie sheet with the chicken and put into over and bake at 350 for about 20 minutes.
• 3. Put filtered water and spices in large stock pot or I use my electric 18 quart turkey roaster. Get the water and spices heating and when chicken and veggies are roasted put them and their juices in the roaster/pot and cook for about an hour. Remove chicken with slotted utensil and remove meat from bones. Save bones and add back to stock pot. You can even add extra bones that you have saved, chicken pieces like necks backs what ever you want/but if I was adding more bones and chicken parts I would put them on the cookie sheet with the whole chicken to roast. Be sure to keep adding filtered water as the stock cooks down so it does not scorch.
• 4. Cool Chicken you have removed and put in a bag or Tupperware container and put into refrigerator for later in the recipe. Cook the rest of the stock for 12 to 24 hours for dark rich stock on medium in roaster or as long as you want on stove in stock pot. After stock has cooked as long as you want remove and cool slightly and strain through a fine strainer with cheese cloth to make sure you get all the fine bones that might be left behind. Then put stock back into stock pot or large container, cool in sink in ice bath and put into refrigerator to cool to the next day. Next day remove stock from fridge and skim off all the fat you can.
• 5. Decide how much Cream of chicken soup batches you want to make and heat and measure your stock first. For my Soup I made 7 X the recipe and I got 31 pints and 2-1/2 pints you might not want that much soup you could freeze or can your stock that would be left over. Remove chicken from refrigerator and cut into small cubes like you would find in commercial soup.I didn't chop my chicken and you can see in my jars the chicken is kinda stringy like pulled chicken.
• 6. To can soup Measure chicken stock in large stock pot. Heat to a boil reduce to a med heat. Be sure to save enough cold stock to mix with Clear-Jel about a cup and a half of cold stock for 3/4 cups of Clear-jel. Mix the cold stock and clear-jel to make a slurry add slurry to stock in pot, stir about a minute, add cubed chicken, stir. Being careful that soup does not scorch you can turn to low.
• 7. Prepare your jars, lids and rings as you usually do. Ladle hot soup into hot sterilized jars, remove bubbles, wipe jar rims with damp rag or paper towel dampened with white vinegar. Place hot lids on and tighten rings finger tip tight. Place hot jars of soup into hot PRESSURE CANNER with the proper amount of hot water and a splash or two of vinegar. Put lid on canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight and process for 75 minutes at 10 pounds of pressure of adjust for your altitude. When processing time is over (DO NOT UNDER PROCESS) and canner gauge has dropped to zero can take 30 minutes or more for this to happen, you may safely remove the weight/giggler With a long tongs so you don't get steam burned, the giggler will still be very hot, let canner set for 10 more minutes before removing lid. Remove lid directing it away from you and then let canner set 10 more minutes before removing jars.Hopefully using this process you will not loose liquids from inside your jars.
• 8. Place a sauce pan under jars as you remove them from canner the jar can break when it hits the air and you could get burned this happened to us once. Place jars of soup on a towel out of a draft at least 2 inches apart until the next day. If all your jars are sealed you should remove the rings wash jars in a mild cool soapy water and rinse and dry, label and store in a cool dark place
• 9. Clear-Jel may be found on line at sbcanning.com, Amazon and at most Amish stores and at some bakery supply stores. Be sure you purchase COOK clear-jel for this recipe. Clear-Jel is the only approved thickener for canning by the USDA, do not use this recipe with corn starch or flour. It will definitely not work.