Ingredients
Method
- Brown the ground beef, then drain the fat.
- Combine Ro-Tel tomatoes, corn, Veg-All, chili with beans, chili without beans, diced tomatoes, and soups in a large crockpot. Do not drain any of the canned ingredients.
- Set the crockpot to low and simmer all day if you wish.
Nutrition
Notes
Ingredient Flexibility: I love that this soup is a pantry lifesaver.
If you don't have a specific can, like the mixed vegetables, a can of green beans or even homestyle vegetable soup works just as well.
The key is keeping the total volume similar.
Storage Secret: This soup stores and reheats wonderfully.
I always let it cool completely before transferring it to airtight containers.
It keeps in the fridge for up to 4 days, and the flavors meld even more.
You can also freeze it for up to 3 months.
Make-
Ahead Magic: My favorite trick is browning the beef the night before.
I drain it, let it cool, and store it in the fridge.
In the morning, I just dump everything in the slow cooker, which makes the prep feel almost instant.
Common Mistake: The most important step is not draining any of the cans.
I learned this the hard way once.
The liquid from all the cans creates the perfect broth consistency.
If you drain them, you'll end up with a thick, stew-like mixture that isn't as soupy.
Serving Suggestion: I always serve this with a big basket of warm cornbread or saltine crackers for crumbling on top.
A dollop of sour cream or a sprinkle of shredded cheddar cheese right in the bowl adds a lovely creamy, tangy finish.
Equipment Note: While I developed this for a crockpot, you can absolutely make it on the stovetop.
Just combine everything in a large pot and simmer on low for about an hour, stirring occasionally.
It's a great option when you don't have all day.