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If serving size is a cup how many servings does this recipe make?
Hi Christina! This recipe doesn’t have a serving size or yield specified, but just a quick eyeballing of this recipe suggests to me it’d serve 4 easily and likely more, depending on how generous you want to be with your ladle! Enjoy!
Excellent! Very easy to make and everyone loved it.
It is almost identical to my soup with a few exceptions. I’ve used my recipe for at least 10 years and love it. I added a second can of tomatoes – the Rotel Mexican tomatoes, a can of sliced black olives (olives are so good for you), an envelope of Ranch dressing mix and one of the toppings I added as optional is shredded Monterrey Jack or Pepper Jack cheese. Keep up the great work.
What a great base to create your own soup from!
Husband and I both loved it. Here’s how I made it my own:
1. Made on the stovetop vs. crockpot
2. Added lots of veggies… carrots, celery, bell pepper and zucchini
3. Used chorizo flavored ground turkey in place of the ground beef
4. Added a few diced baby potatoes
5. Added a bit of cayenne pepper and upped the chili powder to 1 Tablespoon
6. Because of all of the extra veggies, I used 4 cups of beef broth
This soup is great! I used 2 cups of broth, which made it more like a stew. I added diced avocado to the garnishes. A guest was coming over who can’t eat spicy food, so I left out the chili powder and green chiles and reduced the cumin to 1/2 t., and it was still very tasty. I look forward to cooking it again with all the spices, and with either turkey or TVP, as suggested by other.
Made it today, very yummy! I’m not a fan of beans but I ended up having 2 bowls of this soup!
Looks so good to warm up in winter and so delicious. Proper comfort food!
I have made this twice & excellent both times.
This is my new favorite soup! It was a hit with the kids too… perfectly spicy.
I followed this recipe exactly, and the taste was ok but the texture was terrible. Mushy beans, flabby tomatoes. I’ll try to make it in a cast iron pot next time, this should fix the texture issue.
How long would you cook this in a pressure cooker?
Hi, Ana! We haven’t tested it in a pressure cooker, but I’d treat it like a chili and cook for about 20 minutes at high pressure. Take a look at this recipe to use as a general cooking guide: Pressure Cooker Ground Beef Chili.
This recipe was awesome! I upped the spices a little and topped with shredded Mexican cheese, fresh cilantro, crushed tortilla chips, and a generous dollop of Greek yogurt (in lieu of sour cream). Everyone in my family enjoyed it, even my father-in-law who rarely eats meat. He actually went for seconds! I’ll definitely be making it again. Thanks Lisa!
I made this with ground turkey and dry pinto beans in place of ground beef and canned kidney beans because that’s what I had on hand. I soaked the pinto beans over night and then rinsed and cooked then for an hour in the morning before starting the slow cooker recipe. Turned out great! Love the way the broth darkens up with it’s full flavor.I used ground turkey that was not so lean for this recipe to pump up the flavor. It seemed worth it.Still looking forward to trying this recipe with TVP as Cassandra suggested above. And also the kidney beans. If there are leftovers, and I should think if there are very many people in your family there won’t be!! But, if there are leftovers, I could see adding broth, noodles and fresh/ frozen vegis like carrots and peas as an easy way to create a second meal.
ohh, you could put fat white hominy in this too or instead of the corn chips too. yum!
Hi Lisa. The ingredient list calls for diced red onions; however, the picture with the ground beef shows white onion while the final picture shows red onion but only as a garnish. I am confused. Which onion is it? I ask because I have always heard that red onions are not good cooked. By the way, you had me at “Slow Cooker.” :)
Hi, LaWanda! I added the red onion as a garnish to give the soup some pop of color for the photos. I used yellow onions in the photos and will make that change. Thanks for bringing that to my attention!
This recipe is really, really excellent with TVP (textured vegetable protein) instead of the meat. Seriously, no one will “miss” the meat. Please consider giving that variation a try – it’s delicious! Super-hearty, high-protein. You can get TVP at many grocery stores these days or order it through Amazon or http://www.bobsredmill.com/tvp-textured-veg-protein.html
Omit the dairy-based sour cream for a totally vegan version.
Thanks for this post Cassandra! I was going to use ground turkey but now I will try the TVP! BTW, when I can get plain coconut yogurt I blend in a small amount of lemon juice to tone down it’s natural sweetness and then use it in place of sour cream.
We did the same thing and it was excellent! No one noticed the difference. Trader Joe’s has a great offering as well (which we use in our stuffed peppers). Use Vegie Broth and you are good to go!
How would you modify this recipe if you didn’t have a slow cooker?
Karen, just put in big pot on stove. No need to use crock. Everything is cooked. Basically re-heat.
Hi, Karen! I would still brown the beef on a separate skillet first (without the onions). Then, in a pot, I’ll brown the onions, then add the rest of the ingredients for the soup and bring everything to boil. Toss the browned beef into the boiling soup and let everything cook for a few minutes. Hope this helps!
What a delicious way to stay warm. Love the food styling and the soft light in your photos :)
Thank you, Muna!!
My favourite recipe! I need to try this. Greetings!
Slow cooker id definitely on my list “to buy”.
Marta, I have noticed our 2nd hand stores often have crock pots in various sizes and conditions … for cheap! Sometimes they look brand new and are even it their original boxes! This also goes for small microwaves and various other kitchen items. Our town is pretty small, and you can ask for a call when an item you are looking for comes in! Beat that Amazon! Our best 2nd hand store is run by the volunteers at our hospital. It’s terrific!