Hearty Tex-Mex Chili Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often. Ingredients:
1/2 lb ground beef, cooked and drained |
1/2 lb sausage, cooked and drained |
1 (15 ounce) canned kidney beans, undrained |
1 (15 ounce) canned black beans, rinsed and drained |
2 (14 1/2 ounce) cans diced mexican-style tomatoes |
1 (8 ounce) can tomato sauce |
1 (7 ounce) can ortega diced green chilies |
1 (1 1/4 ounce) package ortega taco seasoning mix |
1 small onion, chopped |
2 cups loose-packed frozen corn |
1 teaspoon hot pepper sauce |
2 cups water |
Directions:
1. Combine all ingredients in a large saucepan and bring to a boil.
2. Reduce heat to low; cook for 20 to 25 minutes.
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