FABULOUS FIESTA CHILI SOUP

 

Fabulous Fiesta Chili Soup. You'll love it.

 

I Love soup all year round, and I don't care what the weather is like, but it sure felt good on this cold, rainy January night to have this hot bowl of soup at suppertime.

The first recipe that I made of this soup was an accident. I didn't have the right ingredients for a recipe that I wanted to try, so I substituted almost everything, but I wrote down the ingredients and used it for the second batch and it was just as good. I've now made it with beef and chicken. Both recipes are below.

 

Fabulous Chicken Fiesta Chili Soup

 

2 tablespoon olive oil

1/2 cup chopped sweet onion

1/2 cup finely diced green pepper

1 garlic clove, finely minced, or 1/2 teaspoon garlic powder

1/2 teaspoon dried basil

2 teaspoons chili powder

1 (14.5-ounce) can diced tomatoes with basil, garlic, oregano

1 (10-ounce) can Rotel

1 1/4 cups beef broth

 (or if you don't have beef broth use 1-1/4 cups water and 2 teaspoons Better Than Bouillon Beef Base)

1 tablespoon tomato paste

1 (15-ounce) can Seasoned Black Beans, undrained (I use Bush's)

2 cups cooked cubed chicken breast or chicken tenderloin meat

1 cup white corn

 

Heat the olive oil over medium high heat in a Dutch oven, or heavy pan. Add the onion and green pepper and sauté until tender. Add the remaining ingredients, and simmer for about 20 minutes, stirring often. Remove from heat and serve with sour cream and cheese nachos. Makes about 5 cups soup.

 



With Sour Cream and Cheese Nachos

 

 

Here is the beef version. One of the ingredients will surprise you! This was the result of adding hot chili powder  by mistake and looking for something in my pantry to cool this soup down. It was great in the soup! I also cook and freeze portions of ground sirloin, so I had a 1/2 pound package of frozen cooked beef and all I had to do was thaw it a little in the microwave and add it to the soup.

 

Fabulous Fiesta Beef Chili Soup

 

2 tablespoon olive oil

1/2 cup chopped sweet onion

1/2 cup finely diced green pepper

1 garlic clove, finely minced, or 1/2 teaspoon garlic powder

1/2 teaspoon dried basil

2 teaspoons chili powder

1 (14.5-ounce) can diced tomatoes with basil, garlic, oregano

1 (10-ounce) can Rotel

1 (10-ounce) can French Onion Soup

 (if you don't want to use the onion soup, use the same amount of beef broth or use 1-1/4 cups water and 2 teaspoons Better Than Bouillon Beef Base)

1 tablespoon tomato paste

1 (15-ounce) can Seasoned Black Beans, undrained (I use Bush's)

1/2 pound cooked, crumbled ground sirloin

1 cup white corn

 

Heat the olive oil over medium high heat in a Dutch oven, or heavy pan. Add the onion and green pepper and sauté until tender. Add the remaining ingredients, and simmer for about 20 minutes, stirring often. Remove from heat and serve with sour cream and cheese nachos. Makes about 5 cups soup.

 

Hope you enjoy this as much as we have. Thank you for reading my blog and looking at my posts.