Best Spicy Tex Mex Chili Soup Recipes

HEARTY TEX-MEX CHILI SOUP

Hearty Tex-Mex Chili Soup image

This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often.

Provided by FLUFFSTER

Categories Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb ground beef, cooked and drained
1/2 lb sausage, cooked and drained
1 (15 ounce) canned kidney beans, undrained
1 (15 ounce) canned black beans, rinsed and drained
2 (14 1/2 ounce) cans diced Mexican-style tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can ortega diced green chilies
1 (1 1/4 ounce) package ortega taco seasoning mix
1 small onion, chopped
2 cups loose-packed frozen corn
1 teaspoon hot pepper sauce
2 cups water

Steps:

Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat to low; cook for 20 to 25 minutes.

Nutrition Facts : Calories 348.8, Fat 13.7, SaturatedFat 4.7, Cholesterol 35.7, Sodium 1515.5, Carbohydrate 41.8, Fiber 9.4, Sugar 3.4, Protein 18.6

TEX-MEX CHILI

Tex-Mex Chili image

Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. -Eric Hayes, Antioch, California

Provided by Taste of Home

Categories Dinner Lunch

Time 6h20m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, minced fresh cilantro, sour cream, sliced jalapeno or fresno peppers and additional salsa verde

Steps:

In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.

Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges

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