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Spicy Chuck Wagon Soup (Taste of Home)

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“This soup is hearty and delicious! The meat just falls apart, and the spicy component is a nice change from traditional beef stews. Even a friend of ours who is a self-proclaimed soup hater liked this! We found this recipe in a Taste of Home Heartwarming Soups magazine. We make this a little ahead of time and let it sit on low for about an hour before eating it so the beef can get a little extra tender!”
READY IN:
3hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
  2. Add beef and shake to coat.
  3. In a large pot, brown the beef in oil (in batches if necessary).
  4. Stir in the onions, tomatoes, beef broth, bay leaf, cayenne, and remaining chili powder.
  5. Bring to a boil.
  6. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  7. Add potatoes and carrots.
  8. Cover and simmer 35-40 more minutes or until meat and vegetables are tender.
  9. Add corn.
  10. Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).
  11. Discard bay leaf before serving.

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