I just don’t want to look back and think “I could have eaten that.”

Chili Soup

The weather in North Texas has been nothing short of craptastic lately. This has to be the coldest winter that I can remember and we are not out of the woods yet. So, I thought I’d share a recipe that will surely make your cold days a little bit warmer.


This chili soup recipe is what you would call a “semi-homemade” one that my mom put together. Do you remember how Sandra Lee has all those semi-homemade recipes? Well, this one is along the same line. The original recipe belongs to my mom’s friend, Linda. Linda makes her chili soup from scratch.  Like preparing the chili seasoning from scratch kind of scratch. It was too involved and my mom wanted something simple. I’m sure there are lots of variations of this recipe out there. This is just ours.

Chili Soup
Prep time
Cook time
Total time
This recipe is basically turning chili into chili soup.
Author: Current a Fare – mother’s recipe
Cuisine: American
Serves: 6
  • 1 (1.25 oz) packet of dry chili seasoning mix – doesn’t have to be brand specific, we use Great Value from Walmart
  • 1 pound of ground meat (your choice of meat or vegetarian option)
  • 1 tsp of salt
  • 1 tsp of pepper
  • ½ tsp of cumin
  • 1 medium sized onion (chopped)
  • 2 cups of broth (your choice of chicken, beef or veggie)
  • 1 (8 oz) can of diced tomatoes
  • 1 (15 oz) can of kidney beans (drained)
  1. Brown ground meat with salt and pepper in a medium size pot and drain excess fat
  2. Add the seasoning packet, diced tomatoes with liquid, broth, kidney beans, onions and cumin
  3. Stir and bring to a boil
  4. Cover, reduce heat and simmer for 10 to 15 minutes

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