TOMATO SOUP CHILI RECIPES

Name: Easy Tomato Soup Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 1 lb ground beef; 1 can tomato soup (Family Size); 2 (15 ounce) cans dark red kidney beans; 1 small onion; 2 teaspoons chili powder; salt and pepper

EASY TOMATO SOUP CHILI RECIPE - FOOD.COM

Easy Tomato Soup Chili Recipe - Food.com image

Make and share this Easy Tomato Soup Chili recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 can tomato soup (Family Size)
2 (15 ounce) cans dark red kidney beans
1 small onion
2 teaspoons chili powder
salt and pepper

Steps:

Brown onion and ground beef in large stock pot.
Add the seasonings and bring to a boil.
Reduce heat and simmer.
I like to simmer this for at least an hour, then taste test.
The trick is to let it simmer to mix the flavors.

Nutrition Facts : Calories 585.7, FatContent 18.9, SaturatedFatContent 7.1, CholesterolContent 77.1, SodiumContent 647.3, CarbohydrateContent 64.5, FiberContent 17.6, SugarContent 9.7, ProteinContent 41.5

EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE

Easy Three-Ingredient Tomato Soup - Inspired Taste image

You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield Makes 2 generous servings

Number Of Ingredients 5

Ingredients

4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste

Steps:

Melt butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Nutrition Facts : ServingSize Half of the recipe, Calories 348, FatContent 24.9g, SaturatedFatContent 14.8g, CholesterolContent 61mg, SodiumContent 1485.4mg, CarbohydrateContent 29.6g, FiberContent 4.5g, SugarContent 15.4g, ProteinContent 7.8g

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