Best 6 Chili Vegetable Soup Recipes

Immerse yourself in a culinary journey with our enticing Chili Vegetable Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This delightful soup is an ode to the vibrant flavors of chili, skillfully harmonized with an array of fresh vegetables. It's a delightful dance of textures, with tender vegetables swimming in a rich, aromatic broth, imbued with the perfect balance of spice and comfort.

Within this article, you'll discover a treasure trove of culinary delights, encompassing vegetarian, vegan, and slow-cooker variations of the classic Chili Vegetable Soup. Each recipe is carefully crafted to cater to diverse dietary preferences and cooking styles, ensuring that everyone can savor the heartwarming goodness of this delectable soup. Embark on a culinary adventure as we delve into the depths of flavor, exploring the nuances of each variation and guiding you towards creating a truly exceptional Chili Vegetable Soup experience.

Here are our top 6 tried and tested recipes!

DIANN'S CHILI VEGETABLE SOUP

Diann's Chili Vegetable Soup image

This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.

Provided by PICKS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 40

Number Of Ingredients 13

Ingredients

2 pounds ground beef
6 stalks celery, chopped
2 onion, chopped
1 green bell pepper, chopped
1 small head cabbage, chopped
3 (15 ounce) cans kidney beans
46 fluid ounces tomato-vegetable juice cocktail
1 (46 fluid ounce) can tomato juice
2 (15 ounce) cans whole kernel corn, drained
4 (14.5 ounce) cans diced tomatoes
3 tablespoons chili powder
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

In a large soup pot, saute ground beef until brown. Drain excess fat.
Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g

CHEESY VEGETABLE CHILI SOUP

Cheesy Vegetable Chili Soup image

Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.

Provided by newspapergal

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (28 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained or 1 (15 ounce) can black beans
1 (14 1/2 ounce) can chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chili powder
1 cup shredded cheddar cheese
sour cream (optional)

Steps:

Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
Stir in 1/3 cup of the cheddar cheese.
Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5

CHILI VEGETABLE SOUP

Chili Vegetable Soup image

Make and share this Chili Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
1 large onion, chopped
2 -3 stalks celery, chopped
2 cloves garlic, minced
1 (1 1/4 ounce) package taco seasoning
1 teaspoon dried thyme
1 bay leaf
1 (15 1/2 ounce) can spicy chili beans, in sauce,undrained
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced

Steps:

In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
Season with salt and pepper to taste.

CHILI CHICKEN AND VEGETABLE SOUP

Chili Chicken and Vegetable Soup image

Make and share this Chili Chicken and Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, chopped
salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
1 (32 ounce) container chicken broth
1 (16 ounce) bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
1 (10 ounce) bag frozen green beans
sour cream, for serving

Steps:

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
Stir in the chili powder and cook for 2 minutes.
Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Nutrition Facts : Calories 263.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 836.2, Carbohydrate 41.6, Fiber 6.2, Sugar 3.2, Protein 10.6

CHILI CHICKEN AND VEGETABLE SOUP

CHILI CHICKEN AND VEGETABLE SOUP image

Categories Soup/Stew Chicken Dinner

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 onion, chopped
Salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
One 32-ounce container (4 cups) chicken broth
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
One 10-ounce bag frozen gr

Steps:

1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. 2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

QUICK CHILI VEGETABLE SOUP

Quick Chili Vegetable Soup image

I had a lot of Zucchini this year and decided to use some up in this delicious vegetable soup. It was rainy and chilly outside so I combined Hubby's love of chili and my love of soup and came up with this tasty dish. It goes together really fast and has lots of flavor!

Provided by TERRI OPGENORTH

Categories Vegetable Soup

Time 1h

Number Of Ingredients 12

Ingredients

2 can(s) chicken broth
2 can(s) stewed tomatoes
1 bottle pasta sauce (i used garlic and herb)
1 large onion, chopped
2 stalk(s) celery, chopped
1 pkg taco seasoning mix
1 can(s) dark red chili beans, rinse and drain
1 can(s) other beans (white, red, black etc) rinse and drain
2-4 Tbsp chili powder
2 medium zucchini, halved and sliced
2 medium yellow squash, halved and sliced
optional: rice, noodles, cheese, sour cream, bread or tortilla chips

Steps:

1. In a dutch oven or soup kettle, combine the first 6 ingredients.
2. Bring to a boil then reduce heat and simmer for about 30 minutes. No need to cover.
3. Add chili powder, beans and squash.
4. Stir well and simmer until squash is tender. Mine took about 15 minutes.
5. Serve with crusty bread or tortilla chips. I added some left over rice. YUM!

Tips:

Prep before you cook: Chop your vegetables, mince your garlic, and measure your spices before you start cooking. This will make the cooking process much smoother and faster.
Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, bell peppers, and potatoes.
Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch. Overcooked vegetables will make your soup mushy.
Use a good quality broth: This will make a big difference in the flavor of your soup. If you can, use homemade broth. Otherwise, look for a low-sodium broth that you like the taste of.
Season to taste: Add salt, pepper, and other spices to taste. Be careful not to overseason, as you can always add more later.
Serve with your favorite toppings: Some good options include sour cream, shredded cheese, diced avocado, or tortilla chips.

Conclusion:

This chili vegetable soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with vegetables and has a rich, flavorful broth. You can easily customize it to your own liking by adding different vegetables, spices, or toppings. So next time you are looking for a quick and easy meal, give this chili vegetable soup a try. You won't be disappointed!

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