Best 3 Beef And Green Chili Soup Sure To Warm You Up Recipes

Are you looking for a hearty and flavorful soup to warm you up on a cold day? Look no further than beef and green chili soup! This classic dish is made with tender beef, spicy green chilies, and a variety of vegetables, all simmered in a rich and flavorful broth. It's the perfect comfort food for a cold winter day, and it's also easy to make.

This recipe includes three different variations of beef and green chili soup: a classic version, a slow-cooker version, and a vegetarian version. The classic version is made on the stovetop and is ready in about an hour. The slow-cooker version is even easier: simply throw all of the ingredients in your slow cooker and let it cook on low for 8 hours. And the vegetarian version is a great option for those who don't eat meat. It's made with a variety of vegetables and beans, and it's just as flavorful as the classic version.

No matter which version you choose to make, you're sure to enjoy this delicious and hearty soup. So grab a bowl and a spoon, and let's get started!

Let's cook with our recipes!

SHREDDED GREEN CHILE BEEF

Shredded Green Chile Beef image

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

Ingredients

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

GREEN CHILI BEEF SOUP

Green Chili Beef Soup image

A hearty beef soup with Mexican flavors. This is not too spicy because my family wouldn't eat anything too hot - so spice it up to suit you and yours ;) or leave it family friendly :)

Provided by Acerast

Categories Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb beef stew meat, cut in 3/4-inch cubes
1/4 cup flour
3 tablespoons vegetable oil
2 cups chicken broth
1 carrot, peeled and diced
1 stalk celery, diced
1 medium onion, medium, peeled and chopped
4 ounces diced green chilies, canned, diced
1 garlic clove, minced
1 1/2 teaspoons oregano
1 1/2 cups potatoes, peeled and diced
2 1/2 cups beef broth
15 ounces diced tomatoes, canned, diced
salt, to taste
pepper, to taste

Steps:

Dust the meat in the flour and brown it in 1 1/2 Tablespoons of the oil in a soup kettle.
Add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom.
Add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano.
When the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle.
Add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle.
Bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender.
Add salt and pepper to taste.
My family enjoys this with corn muffins or tortilla chips.

BEEF CHILI

Beef Chili image

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Provided by Claire Saffitz

Categories Bon Appétit Soup/Stew Chili Super Bowl Dinner Chile Pepper Hot Pepper Oregano Tomato Beer Winter Beef

Yield 12 Servings

Number Of Ingredients 15

Ingredients

4 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
3 tablespoons extra-virgin olive oil
5 pounds boneless beef chuck, cut into 1/2-inch slices
2 large yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (14.5-ounce) can fire-roasted crushed tomatoes
3 tablespoons dark brown sugar
1 (12-ounce) bottle lager
2 teaspoons apple cider vinegar
Kosher salt, freshly ground pepper
Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Steps:

Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
Do Ahead
Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

Tips:

Choose high-quality beef chuck roast or stew meat for the best flavor and texture.
Brown the beef in batches to ensure even cooking and a flavorful sear.
Use a variety of spices and seasonings, such as chili powder, cumin, oregano, and paprika, to create a rich and flavorful broth.
Simmer the soup for at least 1 hour, or until the beef is fall-apart tender.
Add a variety of vegetables, such as green chilies, onions, peppers, and corn, for a hearty and flavorful soup.
Serve the soup with a variety of toppings, such as sour cream, shredded cheese, diced avocado, and cilantro, to add extra flavor and texture.

Conclusion:

Beef and green chili soup is a classic comfort food that is perfect for a cold winter day. This recipe is easy to make and can be tailored to your own taste preferences. With its flavorful broth, tender beef, and variety of vegetables, this soup is sure to warm you up and satisfy your hunger.