Thick Chunky Sour Cream Chili Soup Recipes

CHILI VEGETABLE SOUP

Steps:

• In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
• Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
• Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
• Season with salt and pepper to taste.

SOUR CREAM CHILI BAKE

Steps:

• Brown hamburger and drain.
• Put into 1 1/4 quart.
• casserole dish and add tomato sauce, beans, enchilada sauce, and onion and 1 1/2 cups cheese and corn chips.
• Bake at 350 for 30 minutes.
• Remove from oven and sprinkle whole corn chips around edge of casserole and put 1 sour cream in center.
• Bake for 2-3 minutes longer.
• Sprinkle remaining cheese on top of sour cream and serve.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

CHUNKY CHILI TACO SOUP

Steps:

• Brown meat and onions.
• Add remaining ingredients, except cheese and chips.
• If soup seems too thick, add 1 cup water.
• Simmer, covered for 30 to 45 minutes.
• Spoon into bowls.
• Sprinkle cheese and chips on top.
• Serve while hot.

CHILI-TOPPED POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
• Bake in the preheated oven, turning once, until tender, about 1 hour.
• Meanwhile, for chili, add ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring to break up lumps, until meat is browned and onion is tender, about 10 minutes. Drain grease.
• Add tomato sauce, chili beans, and chili seasoning mix to saucepan. Bring to a boil. Reduce heat to low and simmer, covered, at least 10 minutes to let flavors meld.
• When potatoes are cool enough to handle, use a spoon to scoop potato pulp into large bowl. (You should have about 4 cups pulp). Discard skins. Add broth to bowl. Mash potatoes until smooth.
• Melt butter in a 4- to 5-quart Dutch oven over medium heat. Stir in flour and cook, whisking constantly to make a light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time. Cook, whisking constantly, until lightly thickened. Stir in potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (soup will be very thick). Remove from heat and gradually stir in 1 cup cheese.
• Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).

THICK & CHUNKY SOUR CREAM CHILI SOUP

Steps:

• Combine sausage and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until sausage is browned (8 to 10 minutes). Add vegetable juice, tomatoes, beans and chili powder. Continue cooking until mixture just comes to a boil (1 to 2 minutes).
• Reduce heat to medium-low; cook, stirring occasionally, to blend flavors (10 to 12 minutes). Just before serving, gently swirl in sour cream.