8 Can Soup Recipes

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.

EIGHT CAN SOUP

Steps:

• Brown and drain ground beef.
• Put in large crockpot and add but DO NOT drain: Ro-Tel tomatoes, corn, Veg-All, chili with beans and without beans, diced tomatoes and soups.
• Turn crockpot to low; may simmer all day if desired.

EASIEST 8 CAN SOUP

Steps:

• pour all cans into 1 pot. Dont drain.

8 CAN SOUP CROCKPOT

Steps:

• 1. DO NOT drain the juice from the cans.
• 2. Brown ground beef. Drain well. Add into 6 qt. crock pot.
• 3. Add in all canned ingredients.
• 4. Mix together. Cook on LOW for 6-8 hours, or on HIGH for 4 hours.
• 5. Give a quick stir. Serve with crusty bread.
• 6. ** This recipe feeds a family of four, with 1 dinner to freeze for later, or feed a larger group of people. Double the recipe, freeze more!

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.