Mexican Chili Soup Recipe: Prepped In Just 15 Minutes
Fiber-rich hominy is the secret in our set-it-and-forget-it main, but chickpeas would work just as well.
Spicy and savory blend together in this delicious and hearty Mexican chili soup recipe, which is prepped and ready in just 15 minutes thanks to your handy dandy slow cooker – meaning you can just sit back, relax and let dinner cook itself.
If this Mexican chili soup recipe comes out thinner than you would like, try this genius Woman’s World test kitchen hack to thicken it up. Simply add in some instant potato flakes 1 Tbs. at a time. Unlike flour or cornstarch, which can seize up and create lumps, the absorbent potato granules quickly plump up and dissolve into the broth — the result: a flawless, silky texture sure to earn rave reviews.
Did you try this recipe and love it? Let us know in the comments below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (14.5 oz.) can lower-sodium beef broth
- 1 (10 oz.) can diced tomatoes with mild green chilies
- 2 Tbs. tomato paste
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. ground cumin
- 1 (15.5 oz.) can mixed chili beans
- 1 (15 oz.) can white hominy, drained
- Cilantro leaves and sour cream (optional)
Instructions
PrintIn 4-qt. slow cooker, stir together beef broth, diced tomatoes with chilis and tomato paste until paste dissolves; stir in carrots, onion, garlic, bay leaf and cumin. Cover; cook on low until vegetables are tender, about 5 hrs.
Stir beans with their liquid and hominy into soup in slow cooker. Cook on low until heated through and flavors blend, about 1 hr. If desired, garnish with cilantro leaves and dollop with a little sour cream just before serving.
Nutrition
- Calories: 201
- Fat: 1 gram
- Saturated Fat: 0 gram
- Protein: 10 gram
- Carbohydrate: 38 gram
- Fiber: 11 gram
- Cholesterol: 0 mg
- Sugar: 6 gram
- Sodium: 877 mg
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