Beef or Chicken Tex-Mex Soup (and a Meatless Version)

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I like eating soup in the cold winter months, and this is an easy soup recipe I came up with the other day. It’s a thick and chunky soup with ground beef, beans, and veggies in it, and you can make it without the beef, too, substituting chicken or more beans in  place of the meat. Jalapenos give the soup a little spiciness, along with the taco seasoning you mix in. Make it in a big pot and you’ll have enough soup to serve 6 to 8 people. Serve it with some bread or rolls–it makes a nice hot lunch or dinner on a cold day!

BEEF OR CHICKEN TEX-MEX SOUP by NancyCreative

  • 2 (14.5-oz.) cans diced tomatoes (regular or no salt)
  • 1 (14.5-oz.) can beef, chicken, or vegetable broth
  • 1 (6-ounce) can tomato paste
  • 1 (1-ounce) packet taco seasoning
  • 1 lb. ground beef, cooked, crumbled, and drained of excess fat OR 1 lb. chicken breasts, cooked and shredded or cut into chunks (you could use leftover rotisserie chicken in this, too); if you want to make this meatless, substitute an extra can of pinto or kidney beans for the meat
  • 1 medium-size onion, diced
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (10 to 12-ounce) package frozen corn, thawed
  • 1/2 cup sliced jalapenos (from a can or jar, or fresh, with seeds removed)
  • sour cream for garnish (optional)
  • sliced green onion stems for garnish (optional)

In large stockpot, over medium heat, add diced tomatoes, broth, tomato paste, and taco seasoning, blending well. Add in cooked ground beef or chicken, diced onion, beans, corn, and jalapenos, stirring everything well. Turn heat high enough to heat to boiling, then reduce heat to low and simmer for 30 to 40 minutes. Serve immediately and garnish with sour cream and green onion slices if desired. Makes 6 to 8 servings.

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Do you have a favorite winter soup you like making?

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Three-Bean Veggie Chili

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A friend of mine told me she made veggie chili by just substituting three cans of different kinds of beans for the meat in a regular chili recipe. That sounded pretty good to me, so I looked up a variety of chili recipes and created a veggie chili recipe of my own! I think it’s the best-tasting veggie chili I have ever made and it’s very easy. If you like meat in your chili you can add a pound of ground beef if you like, but it really tastes great without any meat. It’s a good, thick chili…great-tasting and very healthy, with black beans, red beans and pinto beans. It’s great for lunch or a simple, healthy dinner, and it makes 4-6 good-sized servings.

THREE-BEAN VEGGIE CHILI by NancyCreative

  • 2 Tablespoons canola oil or olive oil
  • 2 medium size yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 14.5 ounce cans diced tomatoes, not drained (I used Italian-style diced tomatoes with garlic and oregano)
  • 1 8-ounce can tomato sauce
  • 2 Tablespoons chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1 15.5 ounce can pinto beans
  • 1 15/5 ounce can red beans
  • 1 15.5 ounce can black beans

Heat oil in a large saucepan over  medium heat. Saute onions and garlic in oil until onions are tender and translucent.

Mix in the two cans of diced tomatoes, undrained, and the tomato sauce. Add chili powder, cocoa powder, cumin, oregano, and coriander; blend ingredients together. Stir in the three cans of beans. Reduce heat to low and simmer for about 40 minutes to an hour…then it’s ready to serve!