There’s something so comforting about a big pot of chili simmering away on the stove. The scent of spices fills the kitchen, little hands sneak tortilla chips for “taste-testing,” and before you know it—dinner becomes an event.
This Chili Soup is one of those recipes I grew up with and keep coming back to. It’s simple, hearty, and endlessly customizable. It’s the kind of meal that warms you on a cold night but also feeds a crowd on game day. And best of all? It comes together with pantry staples, so you can whip it up without a special grocery run.
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Why You’ll Love This Easy Chili Soup
This chili is pure comfort in a bowl. It’s hearty, cozy, and exactly the kind of meal you want simmering on the stove when the weather turns cold and everyone’s craving something filling and familiar. The flavors are rich and well-balanced without being overly spicy, making it a recipe the whole family can agree on—yes, even picky eaters.
You’ll also love how easy and flexible it is. This is a low-fuss, forgiving recipe that works just as well on a busy weeknight as it does for a slow weekend dinner. Let it simmer on the stove, toss it in the crock pot, or make it ahead—the flavor only gets better with time.
Most of all, this chili feels like home. It’s the kind of meal that brings everyone to the table, warms you from the inside out, and quickly becomes one of those recipes you come back to again and again. Cozy, reliable, and always satisfying—this one earns a permanent spot in your winter rotation.
Chili Soup Ingredients (What You’ll Need)
Here’s a breakdown of what makes this hearty chili soup both simple and delicious:
- Ground beef (or turkey) – Classic, hearty protein base.
- Corn – Adds sweetness and texture.
- Kidney beans – A chili classic.
- Pinto beans – Creamy and filling.
- Rotel (diced tomatoes with green chilies) – Brings a subtle kick.
- Tomato paste – Deepens the flavor and thickens the chili.
- Diced tomatoes – Adds freshness and balance.
- Taco seasoning – A shortcut for bold, savory spices.
- Dry ranch dressing mix – The secret ingredient that makes this chili unforgettable.
- Beef broth – Creates a soup-like consistency while keeping it rich.
Toppings (Optional but Highly Recommended)
- Fritos (for crunch)
- Shredded cheese
- Sour cream
Instructions
- Step 1: Brown the meat until fully cooked.
- Step 2: Combine all remaining ingredients and add browned meat.
- Step 3: Simmer for 30 minutes in a large pot so flavors can meld together OR leave in Crock Pot to sit on low for 4 hours.
- Step 4: Serve warm and top with desired toppings.
Step-by-Step Instructions for Chili Soup
- Brown the Meat – In a large skillet, cook the ground beef (or turkey) over medium heat until fully browned. Drain any excess fat.
- Combine Ingredients – While the meat is browning, add all remaining ingredients (beans, corn, tomatoes, broth, and seasonings) to a large pot.
- Add the Meat – Stir the browned meat into the pot with the other ingredients.
- Simmer Low & Slow – Cover and let it simmer on low heat for 1 hour. This allows the flavors to meld together beautifully.
- Serve & Top – Ladle into bowls and top with your favorites: shredded cheese, sour cream, and crunchy Fritos.
Variations and Substitutions
- Make it Spicy – Add extra Rotel or stir in cayenne pepper.
- Go Lean – Use ground turkey or chicken instead of beef.
- Add Veggies – Bell peppers, zucchini, or even sweet potatoes fit right in.
- Slow Cooker Version – Brown the meat first, then add everything into your slow cooker. Cook on low for 4 hours.
- Vegetarian Chili Soup – Skip the meat and add an extra can of beans or lentils.
How to Serve Chili Soup
This recipe is endlessly versatile when it comes to serving. Some of my family’s favorites include:
- With cornbread on the side.
- Over baked potatoes for a filling twist.
- As a topping for nachos (yes, really!).
- With tortilla chips or Fritos for scooping.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in single-serve portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop.
- Meal Prep Tip: This chili reheats wonderfully, making it ideal for quick lunches.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes! In fact, it tastes even better the next day as the flavors deepen overnight.
What if I don’t have ranch dressing mix?
You can skip it, but it adds a creamy, tangy depth that really makes the chili shine.
Can I double this recipe?
Absolutely—just use a larger pot. It’s a great make-ahead option for parties or family gatherings.
What’s the difference between chili and chili soup?
Traditional chili is thick and stew-like, while chili soup has a brothier consistency, making it perfect for serving in big bowls with lots of toppings.
Adjusting the Taco Seasoning (Make It Kid-Friendly)
If you’re cooking for little ones (or anyone sensitive to spice), I recommend starting with half a packet of taco seasoning instead of the full packet.
I’ve found that my children sometimes prefer it less spicy, and using half keeps the chili flavorful without overwhelming heat. It still has all the cozy, savory depth — just toned down enough to make it truly family-friendly.
You can always taste and add more later. It’s much easier to build flavor gradually than to try to fix a pot that turned out too spicy.
Tip:
If you want to keep bold flavor without extra heat, look for a mild taco seasoning or add your own blend using chili powder, cumin, garlic powder, and paprika — then adjust the spice level to your family’s preference.
This small tweak makes a big difference in keeping dinner stress-free and kid-approved.
Why This Chili Soup Recipe Works
Living in Utah means winter isn’t shy about showing up—and when the nights get long and cold, this chili is exactly what we crave. It’s built for warmth and comfort, with a slow-simmered base that lets the spices bloom and the flavors deepen, creating that rich, cozy bowl that truly takes the chill off after a cold day.
The balance is what really makes it shine. The combination of hearty meat, beans, and tomatoes creates a thick, satisfying texture without feeling heavy, while the seasoning is bold but not overpowering—just enough to keep things flavorful and kid-friendly. That’s why my boys love it. It’s comforting, familiar, and filling in the best way, with no “too spicy” surprises at the table.
This chili also works because it’s patient. Giving it time to simmer allows everything to come together naturally, which means better flavor with very little effort. It’s the kind of recipe that fits real life here—something you can let gently bubble on the stove while the snow falls outside, knowing dinner will warm everyone from the inside out. Cozy, reliable, and made for winter nights in Utah
Final Thoughts
This chili is one of those recipes that never lets you down. It’s hearty without being heavy, full of slow-simmered flavor, and simple enough for busy weeknights while still feeling special enough for game day or Sunday supper. It’s the kind of meal that fills the house with that unmistakable cozy aroma and brings everyone back for seconds.
What I love most is how forgiving it is. You can tweak the spices, swap the meat, or let it simmer a little longer, and it always turns out comforting and delicious. Whether you’re serving it straight from the pot, piling it high with toppings, or reheating a bowl the next day, this chili just gets better with time.
If you’re looking for a reliable, no-fail chili recipe that feels familiar in the best way, this one deserves a permanent spot in your rotation. Cozy, satisfying, and truly old-fashioned comfort food at its finest.
Love Comfort Food? Try out some of my favorites:
Hearty Chili Soup
Ingredients
Equipment
Method
- Brown the meat in a large pot over medium heat. Drain any excess fat.
- While the meat is browning, add the rest of the ingredients into a big pot (corn drained, beans drained, Rotel, tomato paste, diced tomatoes, taco seasoning, ranch mix, and beef broth). Stir to combine.
- Add the browned meat into the pot and stir everything together.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 30 minutes-1 hour, stirring occasionally.
- CROCK POT METHOD: Add browned meat and remaining ingredients to crock pot set to low for 4 hours.
- Serve hot with toppings like Fritos, shredded cheese, and a dollop of sour cream. Enjoy!
Notes
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- Meat Options: This chili works beautifully with ground beef or ground turkey. Ground beef gives a richer, classic chili flavor, while turkey keeps things lighter without sacrificing heartiness.
- Seasoning Tip: Chili always tastes better as it simmers. If you have time, let it cook a little longer and taste again before serving—this gives the spices time to fully bloom and deepen.
- Texture Control: For a thicker chili, slightly mash some of the beans before adding them to the pot. If you prefer a thinner consistency, add a splash of broth or water until it’s just right.
- Slow Cooker Friendly: This chili adapts perfectly to the crock pot. After browning the meat, add everything to the slow cooker and cook on low for 4–6 hours for an even more developed flavor.
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