Today was a cold and rainy day in Dallas so I wanted to make something to warm our tummies with. Also, Heavenly was bringing the baby by to meet everyone so I wanted to spend as little time as possible in the kitchen. I decided to throw together this chili soup. Its super easy and really you can add anything you want to it. Fresh is best but I used what I had on hand.
*This soup is great for leftovers, and I really enjoy eating it the next day over a baked potato with some cheese and salsa.
*Tex-Mex Chili Soup*
1 container of beef broth
2 packages of taco seasoning
2 cans of Rotel
1 can of tomato sauce
2 tbsp. of tomato paste
2 cans of ranch style beans
1 can of chick peas
1/2 bag of roasted corn (I got mine from Trader Joes)
1/2 bag of frozen peppers and onions
1 whole jalapeno or just the pickled jalapenos to taste
1 tbsp. of 100% cocoa powder
Mix well in the slow cooker and cook on low for 10 hours or however long you want to cook yours for.
This is super yummy with sour cream and cheese added, we also like to eat this with corn bread or any kind of bread you have on hand. Tortilla chips are also very yummy with it.
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Thank you!!