Western Chili Soup
A hearty and flavorful chili soup featuring ground beef, kidney beans, and rich tomato flavors, perfect for comforting meals and suitable for family gatherings.
Ingredients
Instructions
- In a large, heavy pan, brown the ground beef.
- Add chopped onions and minced garlic; cook until tender.
- Stir to break apart the meat.
- Add kidney beans, beef broth, tomato soup, water, chili powder, and vinegar.
- Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Optional: stir in cooked elbow macaroni before serving.
Tips & Substitutions
For a richer flavor, consider adding diced bell peppers or a dash of hot sauce to the chili soup. If you prefer a healthier twist, swap ground beef for ground turkey or a plant-based meat substitute. To enhance the broth, try using homemade beef broth instead of canned. Remember to taste and adjust the seasoning as needed, especially if using low-sodium ingredients.
Serving Suggestions
Serve Western Chili Soup with a sprinkle of shredded cheese and a dollop of sour cream on top for added creaminess. It pairs beautifully with cornbread or crusty bread for dipping. Consider a side salad for a refreshing contrast. For a heartier meal, serve alongside Meatball Subs or a side of Hearty Hamburger Soup(Yields 10 To 12 Servings).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally, or microwave in a microwave-safe bowl until heated through. If the soup thickens too much in the fridge, add a splash of water or broth when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Western Chili Soup contains roughly 1024 calories, with 55g protein, 118g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (124% of the Daily Value), protein (110% of the Daily Value), and iron (87% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1064mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili soup in a slow cooker?
Yes, you can definitely prepare this chili soup in a slow cooker. Brown the ground beef and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for delicious results.
What can I substitute for kidney beans?
If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas. Each option will offer a slightly different flavor and texture, but they will work well in this recipe.
Can I freeze the chili soup?
Absolutely! This chili soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).