Hearty Tex Mex Chili Soup Recipes

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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

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!

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

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

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

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.

HEARTY TACO CHILI



Hearty Taco Chili image

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. -Julie Neuhalfen, Glenwood, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 14

2 pounds ground beef
1 can (15 ounces) black beans
1 can (16 ounces) kidney beans
1 can (15 ounces) pinto beans
1 can (14 ounces) hominy
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (4 ounces) chopped green chiles
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Optional toppings: corn chips, sour cream and shredded cheddar cheese

Steps:

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.

TEX MEX CHILLI BEAN SOUP



Tex Mex Chilli Bean Soup image

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

Provided by Snowbunny Andorra

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, diced
2 stalks celery, chopped
1 large red pepper, diced
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon chili powder
2 pints boiling vegetable stock
4 tablespoons tomato puree
400 g red kidney beans
340 g sweetcorn, niblets

Steps:

  • Heat oil, add onion and cook for 5 minutes.
  • Add celery, pepper and garlic, cook for a further 5 minutes.
  • Add herbs, spices and stock, tomato puree and tomatoes.
  • Bring to the boil and simmer for 15 minutes.
  • Add kidney beans and sweetcorn, and simmer for 10 minutes.

Nutrition Facts : Calories 266.3, Fat 5.1, SaturatedFat 0.7, Sodium 210.7, Carbohydrate 47.8, Fiber 11.3, Sugar 7.8, Protein 12.3

MEXICAN CHILLI SOUP



Mexican Chilli Soup image

Make and share this Mexican Chilli Soup recipe from Food.com.

Provided by kelly in TO

Categories     Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 ancho chilies
3 large tomatoes, thickly sliced
1 small onion, thickly sliced
1 garlic clove, chopped
4 cups chicken stock
1 cup mushroom, finely chopped
1/2 cup lean bacon, chopped
1 tablespoon olive oil
1 tablespoon ricotta cheese
cilantro, to serve

Steps:

  • Preheat the grill to a high heat. Toast the whole chillies, turning often to avoid burning (blackening). Remove the chilli seeds and stems, reserving them in case you want to increase the heat of the soup later. Soak the chillies in 1 cup of the stock for 10 minutes then blend the chilli and stock mixture until smooth in a food processor or blender.
  • Char the onion slices and whole garlic clove all over. Peel the garlic clove after cooling a few minutes. Char the tomato slices then chop roughly.
  • Blend the onion, tomato and peeled garlic clove with 2 cups of the stock until smooth and add to the chilli mixture.
  • Heat the tablespoon of olive oil in a pan then fry the chopped bacon. After a minute or two, add the mushrooms and cook for about 5 minutes. Blend the bacon and mushroom mixture with the ricotta in the remaining cup of stock. Combine with the rest of the soup in a large pan and reheat for about 5 minutes. Serve garnished with the fresh coriander.

Nutrition Facts : Calories 183.4, Fat 7.8, SaturatedFat 1.7, Cholesterol 9.1, Sodium 358.4, Carbohydrate 20.9, Fiber 3.9, Sugar 8.4, Protein 9.4

TEX-MEX CHILI



Tex-Mex Chili image

A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!

Provided by Charmie777

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
2 teaspoons cumin
6 ounces tomato paste
22 ounces chili beans
15 1/2 ounces diced tomatoes
7 ounces chopped green chilies
1 (12 ounce) can beer (or beef broth or water)
salt and pepper
chopped raw onion
grated cheddar cheese
sour cream

Steps:

  • Saute onions and garlic in oil.
  • Add ground beef and brown. Drain.
  • Add taco seasoning and cumin. Mix well.
  • Add remaining ingredients, salt and pepper to taste.
  • Cook 20-30 minutes.
  • Serve hot with garnishes of your choice.
  • NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6

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