Hearty Tex Mex Chili Soup

Nutriscore Rating: 72/100

Warm up with a bowl of Hearty Tex Mex Chili Soup, a crave-worthy fusion of bold Southwestern flavors and comforting textures. This richly spiced chili soup features tender ground beef, vibrant bell peppers, and a medley of black and kidney beans, all simmered in a robust tomato broth infused with chili powder, cumin, and smoky paprika. A touch of jalapeño adds just the right amount of kick, while frozen corn kernels lend a hint of sweetness. Perfect for feeding a crowd, this one-pot recipe comes together in under an hour, making it an ideal weeknight dinner or game-day favorite. Top it off with shredded cheddar, sour cream, and fresh cilantro, and serve with crunchy tortilla chips for a satisfying, flavor-packed meal. Whether you're looking for a cozy dinner or a lively Tex Mex-inspired dish, this chili soup is guaranteed to impress.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

24 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, finely diced
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can (10 ounces) canned diced tomatoes with green chilies (e.g., Rotel)
• 2 tablespoons tomato paste
• 4 cups beef or chicken broth
• 1 can (15 ounces) canned black beans, drained and rinsed
• 1 can (15 ounces) canned kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 0.25 cup fresh cilantro, chopped (optional)
• 0.5 cup shredded cheddar cheese (for topping)
• 0.5 cup sour cream (for topping)
• 1 bag tortilla chips (for serving)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook until translucent, about 5 minutes.

3. Stir in the minced garlic, green bell pepper, red bell pepper, and jalapeño. Cook for 3-4 minutes until softened.

4. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes. Drain excess fat if necessary.

5. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.

6. Add the diced tomatoes with green chilies, tomato paste, and broth. Stir to combine.

7. Bring the mixture to a simmer. Reduce the heat to low and cover. Allow the soup to simmer for 20 minutes.

8. Stir in the black beans, kidney beans, and frozen corn. Simmer uncovered for another 10 minutes.

9. Taste and adjust seasoning as needed.

10. Ladle the chili soup into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.

11. Serve with tortilla chips on the side for dipping.

Nutrition Facts

1 serving (595.4g)

Calories		690
% Daily Value*
Total Fat		37.5 g	48%
	Saturated Fat	12.5 g	63%
	Polyunsaturated Fat	0.0 g
Cholesterol		71 mg	24%
Sodium		1547 mg	67%
Total Carbohydrate		63.1 g	23%
	Dietary Fiber	11.9 g	43%
	Total Sugars	7.7 g
Protein		28.6 g	57%
Vitamin D		0.2 mcg	1%
Calcium		211 mg	16%
Iron		6.0 mg	33%
Potassium		1013 mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2014 cal (47.7%%)

Protein: 691 cal (16.4%%)

Carbs: 1516 cal (35.9%%)