Hearty Tex Mex Chili Soup

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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 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)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

Taste and adjust seasoning as needed.

Step 10

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

Step 11

Serve with tortilla chips on the side for dipping.

Nutrition Facts

Serving size	3783 grams (3783.0g)

Amount per serving	% Daily Value*
Calories	4021

Total Fat 207.60g	266%
Saturated Fat 69.90g	350%
Polyunsaturated Fat 2.70g
Cholesterol 401mg	134%
Sodium 10188mg	443%
Total Carbohydrate 385.90g	140%
Dietary Fiber 78.70g	281%
Total Sugars 47.00g
Protein 172.60g	345%

Vitamin D 12IU	60%
Calcium 1281mg	99%
Iron 38mg	211%
Potassium 6741mg	143%

*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: 45.5%

Protein: 16.8%

Carbs: 37.6%