Spicy Tex-Mex Chili Soup

READY IN: 1hr 15mins
Recipe by Kittencalrecipezazz

Make this as spicy as you like by adjusting the dried chili pepper flakes and jalapeno amounts, my family likes extreme heat so I use 2 jalapeno peppers --- for even more flavor add in a small bottle of taco sauce and cumin powder if desired --- all amounts may be adjusted to taste --- I strongly suggest to make this soup a day or 2 days in advance the flavors will intensify, refrigerate then warm on top of the stove, all that is needed with this soup is a loaf of crusty bread :)

Top Review by Debi9400

This was to be for dinner last night. Was supposed to be....my son & a friend found it while looking for a late night snack and well, those of you with growing boys know how that works. This is a very good recipe - I doubled the meat so it was more of a regular chili rather than a stew but for an easy but very tasty chili, it was perfect. I have another Chili recipe that's my favourite but it takes more effort. This is perfect for when you are craving flavour faster/easier. It is better if it has a chance to meld flavours overnight. Sorry - no photo - talk to the boys....not that I can blame them. It smelled so good while it was simmering away on the stove.

Ingredients Nutrition


  1. In a Dutch oven or heavy pot cook the ground beef, sausage meat and onion until no longer pink; drain fat.
  2. Add in garlic, chili pepper flakes and jalapeno pepper/s; cook stirring until meat is browned (this may take about 10 minutes).
  3. Mix in the taco seasoning mix and chili powder and stir for 1 minute.
  4. Add in all remaining ingredients except the salt and black pepper; stir to combine.
  5. Simmer uncovered over low heat stirring occasionally for about 1-1/2 hours (the longer you simmer this soup uncovered the richer and better it will be).
  6. Season with salt and black pepper to taste.
  7. Ladle into bowls and sprinkle with shredded cheddar cheese then a dollup of sour cream if desired.
  8. Delicious!

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