Thick Chunky Sour Cream Chili Soup
Warm, hearty, and brimming with flavor, this Thick Chunky Sour Cream Chili Soup is the ultimate comfort food for chilly evenings. Packed with savory ground beef, tender chunks of russet potatoes, colorful bell peppers, and wholesome kidney beans, this recipe transforms classic chili into a rich and creamy soup with the addition of tangy sour cream. Seasoned to perfection with a blend of chili powder, smoked paprika, and cumin, every spoonful delivers a smoky, spicy depth that's perfectly balanced by the velvety texture of the broth. Ready in just over an hour and ideal for feeding a hungry crowd, this satisfying one-pot meal is a fusion of bold flavors and creamy indulgence. Serve it hot, garnished with fresh cilantro and shredded cheddar cheese, alongside crusty bread or tortilla chips for the perfect cozy dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 pound Ground beef (80/20)
- 1 large Green bell pepper, diced
- 1 large Red bell pepper, diced
- 1 large Carrot, peeled and diced
- 2 medium Russet potatoes, diced into 1/2-inch cubes
- 28 ounces Crushed tomatoes
- 4 cups Beef broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Red kidney beans, rinsed and drained
- 1.5 cups Sour cream
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced green bell pepper, red bell pepper, carrot, and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the crushed tomatoes and beef broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the kidney beans to the pot. Stir well and simmer, uncovered, for another 10 minutes until the vegetables are tender.
Turn off the heat and let the soup cool slightly, about 5 minutes.
Whisk in the sour cream slowly, making sure it fully incorporates into the soup without curdling.
Optional: Garnish with chopped cilantro and shredded cheddar cheese before serving.
Serve hot with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 7287 mg | 317% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 73.0 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1429 mg | 110% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7762 mg | 165% | |
*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.
