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When a hurricane or storm rolls in and the power goes out, having a hearty, comforting meal can make a world of difference. This Hurricane Recipe for Easy Pantry Chili Cheese Soup is designed specifically for those situations, using only shelf-stable ingredients that require no refrigeration. It’s a quick and simple recipe that you can throw together with pantry staples, making it an ideal choice for any emergency situation. Plus, it’s packed with flavor and sure to satisfy the whole family, even during the most stressful times.
This chili cheese soup is a one-pot wonder, combining no-beans chili, three types of beans (kidney, pinto, and black), diced tomatoes, corn, and a can of tomatoes with green chilies for a little kick. All these ingredients can be stored in your pantry, making it easy to keep them on hand for emergencies. And since you won’t need to drain the cans, there’s minimal prep involved—perfect for conserving resources when water is limited. Once everything is combined, let it simmer until the flavors meld together beautifully.
Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here
For that comforting cheesy finish, add a small block of Velveeta, which is shelf-stable until opened. This ingredient is perfect for emergency cooking situations, as it doesn’t require refrigeration until it’s used. Stir it in until it melts, transforming the soup into a creamy, hearty meal that will warm everyone up.
This Hurricane Recipe is perfect for a cozy family meal during a storm or power outage. It’s fast, filling, and easy to make, even when resources are limited. With just one pot and a few pantry staples, you’ll have a satisfying meal that helps make the tough times a little easier.
This recipe is modified from Pioneer Woman’s 7 can soup
PrintCrispy & Tasty Corned Beef Hash: The Ultimate Canned Recipe for Easy Prep!
- Without power, this meal can be cooked on a gas or camping stove
Ingredients
- 1 can (12 oz) corned beef
- 1 can (15 oz) diced potatoes, drained
- 1 tablespoon vegetable oil or cooking oil
- 1 small can (4 oz) diced green chilies or bell peppers, drained (optional, for added flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt to taste
Instructions
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Prep the Ingredients: Open the cans of corned beef and diced potatoes. Drain the potatoes well to remove excess liquid.
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Heat the Oil: In a large skillet, heat the oil over medium heat.
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Cook the Potatoes: Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to get lightly browned.
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Add the Corned Beef: Crumble the corned beef into the skillet with the potatoes. Stir in the garlic powder, onion powder, black pepper, and smoked paprika (if using). Add salt to taste, keeping in mind that canned corned beef is already salty.
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Mix and Cook: Stir everything together, breaking up the corned beef so it’s well mixed with the potatoes. Let cook for 5-10 minutes, stirring occasionally, until the corned beef is heated through and some of the potatoes are crispy on the edges.
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Serve and Enjoy: Serve hot as is or with additional toppings like hot sauce, or store a bit of shredded cheese from your ice chest for extra flavor.
Notes
Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here
If you have an electric stove, consider purchasing a camping stove or a butane stove to prepare meals like this during power outages. These portable stoves are affordable, easy to use, and invaluable for cooking non-perishable food for hurricane season or any emergency situation where power may be unavailable.
In emergency situations where washing dishes isn’t practical, stock up on paper plates, paper bowls, and plastic silverware. These disposable options make clean-up quick and easy, allowing you to enjoy meals like this spaghetti with minimal hassle.
Don’t forget the manual can opener!
