Hearty Tex Mex Chili Soup Recipes

HEARTY TEX-MEX CHILI

Hearty Tex-Mex Chili image

I dreamed up this hearty chili with a Tex-Mex twist 25 years ago. It's still everyone's favorite and the go-to recipe in our family cookbook.-Martha B. Hook, Dallas, Texas

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
5 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup V8 juice
1/4 cup brewed coffee
2 envelopes chili seasoning
1 can (16 ounces) refried beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 tablespoons ground cumin
2 tablespoons chili powder
1/4 teaspoon lemon juice

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.

Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 1115mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein.

SPICY TEX-MEX CHILI SOUP

Spicy Tex-Mex Chili Soup image

Make this as spicy as you like by adjusting the dried chili pepper flakes and jalapeno amounts, my family likes extreme heat so I use 2 jalapeno peppers --- for even more flavor add in a small bottle of taco sauce and cumin powder if desired --- all amounts may be adjusted to taste --- I strongly suggest to make this soup a day or 2 days in advance the flavors will intensify, refrigerate then warm on top of the stove, all that is needed with this soup is a loaf of crusty bread :)

Provided by Kittencalrecipezazz

Categories Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb ground beef
1/2 lb Italian sausage, casings removed (use milk or spicy)
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 -2 jalapeno pepper, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning mix (you can use 2 packages if desired)
2 tablespoons chili powder (can use more to taste)
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can kidney beans, undrained
2 (14 ounce) cans Mexican-style tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies
2 cups beef broth
seasoning salt (to taste) or white salt & fresh ground pepper (to taste)
shredded cheddar cheese (use any amount desired)
sour cream

Steps:

In a Dutch oven or heavy pot cook the ground beef, sausage meat and onion until no longer pink; drain fat.
Add in garlic, chili pepper flakes and jalapeno pepper/s; cook stirring until meat is browned (this may take about 10 minutes).
Mix in the taco seasoning mix and chili powder and stir for 1 minute.
Add in all remaining ingredients except the salt and black pepper; stir to combine.
Simmer uncovered over low heat stirring occasionally for about 1-1/2 hours (the longer you simmer this soup uncovered the richer and better it will be).
Season with salt and black pepper to taste.
Ladle into bowls and sprinkle with shredded cheddar cheese then a dollup of sour cream if desired.
Delicious!

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 SOUP

Tex Mex Soup image

Make and share this Tex Mex Soup recipe from Food.com.

Provided by MizzNezz

Categories Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1/2 lb ground beef
1 (14 ounce) can tomatoes
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chilies, chopped
3 cups water
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
3/4 cup cheddar cheese, shredded
6 corn tortillas, chopped

Steps:

In large pot, brown onions and beef.
Cook 2 minutes.
Add all other ing.
except tortillas and cheese.
Bring to a boil.
Reduce heat and simmer, covered, for 30 minutes.
Stir in cheese.
Top with tortilla pieces.

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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