Texas-Style Chili Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 200 calories, 14 g carbohydrate, (2 g fiber), 13 g protein, 10 g fat, (4 g saturated fat), 35 mg cholesterol, and 630 mg sodium.
  • Calories per Serving: 200
  • Makes: 16 cups
  • Active Time: 1 hour
  • Total Time to Make: 1 hour, 30 minutes
Texas-Style Chili Soup


You'll Need



  1. Preheat oven to 450 degrees. Roast Ancho and New Mexico chiles on foil-lined baking sheet 1 min, watching to prevent burning. Remove from oven; cool. Wearing gloves, remove stems of roasted dried chiles. Spilt chiles open; discard seeds. Add broth to saucepan on HIGH. Bring to simmer; turn off heat. Add roasted dried chiles; cover. Steep 10-15 min to rehydrate chiles. 
  2. Roast tomatoes, jalapeno, Fresno, long green, poblano, and Anaheim peppers on foil-lined baking sheet 30 min. Remove from oven. When cool enough to handle, wearing gloves, remove skins from tomatoes and chilies; remove seeds from roasted chiles. 
  3. Heat olive oil in stockpot on MED. Add onions and 1/4 tsp salt; cook, stirring, 5 min, until soft but not browned. Add sliced garlic; cook, stirring, 5 min. Add ground beef, Mexican-style chili powder, chile pepper spice, cumin, cinnamon, remaining salt, beer and crushed tomatoes to stockpot; stir. Bring to simmer, stirring to break up ground beef.
  4. In blender, pulse rehydrated chiles and broth until smooth. Add roasted fresh tomato-pepper mixture to blender; pulse until smooth. Carefully add puree to stockpot; stir. Reduce heat to low; simmer 30 min. Whisk in masa; season with salt and pepper.
Chef Tips
  • This recipe is even better after a few hours of cooking.
  • Make in a slow cooker: Prepare recipe to step 4, where you add puree to stockpot and stir. Carefully pour contents of stockpot into slow cooker. Cook 3-6 hours. Whisk in masa. Season with salt and pepper; serve.
  • For more heat, blend in some seeds from fresh chiles.
  • Set out an assortment of toppings: Creme fraiche, sour cream, sliced avocados, sliced chili peppers, green onions, and shredded cheeses.


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