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Spicy Tex-Mex Chili Soup

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“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 :)”
1hr 15mins

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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