Spicy Tex Mex Chili Soup
Warm up your table with the bold, hearty flavors of Spicy Tex Mex Chili Soup, a one-pot wonder that combines zesty spices, tender ground beef, and a medley of black beans, kidney beans, and sweet corn for a satisfying meal the whole family will love. Simmered in a rich tomato and beef broth base and infused with chili powder, cumin, and smoked paprika, this soup delivers on both warmth and flavor complexity. Ready in under an hour, it’s perfect for weeknight dinners or game day gatherings. Top it off with fresh cilantro, shredded cheddar, sour cream, and a squeeze of lime for a customizable, crowd-pleasing experience. Don’t forget to serve it alongside crispy tortilla chips for the ultimate Tex-Mex comfort food pairing!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 15 ounces (drained) canned corn
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional) fresh cilantro
- 1 (sliced into wedges, for serving) lime
- 1 cup (for garnish, optional) shredded cheddar cheese
- 0.5 cup (for garnish, optional) sour cream
- 1 bag (for serving, optional) tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices, stirring frequently.
Add the canned diced tomatoes, black beans, kidney beans, corn, beef broth, and tomato paste. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld together and the soup thickens slightly.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot in bowls and garnish with fresh cilantro, shredded cheddar cheese, a dollop of sour cream, and a wedge of lime, if desired.
Pair with tortilla chips for dipping or crumble them over the top for added crunch.
Nutrition Facts
Calories |
5002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.3 g | 348% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 12687 mg | 552% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 113.3 g | 405% | |
| Total Sugars | 59.2 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2100 mg | 162% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 8639 mg | 184% | |
*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.
