When my fridge is full of veggies that are on the verge of going bad, I love making this creamy chili soup. It’s a great way to use up a lot of ingredients at once, and with the addition of chili seasoning, it instantly turns into a flavorful and spicy dish! 🌶️
In Canada, you can easily find chili seasoning in the Mexican section of most grocery stores, but if you’re in Japan, you might find it at Kaldi or other import food shops.
Ingredeent
2 cans of diced tomatoes
1 can of beans (any kind you like, I used kidney beans)
1 can of corn
Ground beef (as much as you like)
1 packet of chili seasoning
2 carrots
3 celery stalks
1 onion
3 small potatoes
2 cloves of garlic
3 tbsp sour cream
200ml heavy cream
Optional: Chicken broth or water for adjusting consistency
How to make
Roughly mince all the vegetables.
Heat butter and olive oil in a pot, then sauté the veggies (except potatoes) until softened.
Toss in the ground beef (or any meat of your choice). If using chicken, you can boil it first and shred it before adding.
Pour in the canned tomatoes and add some water or chicken broth if needed.
Stir in the chili seasoning, then add the potatoes, corn, and beans and simmer until everything is tender.
Stir in sour cream, heavy cream, and a bit of sugar to mellow out the flavors.
Serve hot and cozy up with a bowl of this delicious soup.
I personally find chili beans a bit too overwhelming on their own, but this soup balances everything out with lots of vegetables, making it easy to eat in big servings! Although this recipe makes a lot, it stores well, and we managed to finish it within a week by reheating it for breakfast and lunch.
If you’re looking for a meal prep-friendly dish, definitely give this a try!
Thanks for reading, and see you next time! 🌿