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Soup is my passion. 



A Cooking Adventure with Thom

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Slow Cooker Tex Mex Soup

Servings: 6



This thick and hearty soup is similar to chili but lacks the chili powder that makes chili chili. To make this soup stand out a little more than the typical Tex Mex/Chili style soups, enchilada sauce and the juice from one lime went into the mix. The lime juice gives this soup just the slightest bit of tartness and I like that. If youíre not really into adding lime juice to your soups or if you think you wonít like the subtle tartness that it adds, you can leave it out.



1⅓ lb lean ground beef
2 tbsp taco seasoning. You can find my homemade recipe here
4.5 oz can diced green chilies
1 small sweet onion, chopped
Ĺ C brown rice
1 C beef broth
1 15oz can black beans, rinsed and drained
1 14.5 oz can spicy red pepper diced tomatoes
1 19 oz can enchilada sauce (or use 2 small cans)
1 C frozen sweet corn
Juice from 1 lime
Shredded cheese, cilantro, sour cream and/or avocado for garnish

Cooking Method

1.      In a skillet, brown the ground beef. Drain and add to the slow cooker. Season with the taco seasoning.

2.      Add the broth, onions, diced tomatoes, enchilada sauce, beans, diced chilies and rice. Mix well. Cover and cook on low for 8 hours. After cooking, mix in the corn and lime juice. Cover and warm for 5 minutes in order to cook the corn.

3.      Serve in bowls and garnish with your favorite toppings.

When itís time to eat, scoop the chili into bowls (these little crocks are from Benís Chili Bowl in D.C.!) then top with melted cheese, chopped green onions, and tortilla chips for crunch!

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183