Are you looking for a super (or SOUP-er ;)) quick and easy crock pot soup recipe to add your favorites? This Crock Pot Chili Soup takes your favorite chili taste and gives it a new spin as a delicious soup.
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Cris here.
We eat a lot of soups at the Goode house– especially during the fall and winter months. We do everything from scratch recipes to quick and easy recipes like this one. We LOVE having a wide range of choices so we can whip up things quick if need be or spend a little time chopping up the veggies when we are in the mood for something else.
This recipe is one of those dump in the crock pot and go recipes– with one quick browning of the ground beef steps (or you could have your seasoned ground beef already waiting for you in the freezer for a true toss and go ;).
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I adapted this recipe from the 7 Can Chili Soup from Gooseberry Patch’s Slow-Cooker Christmas Favorites.
Now, if you are going to be busy opening 7 cans, might I recommend my very favorite can opener?
I just love that it leaves a smooth edge and it has a very easy-to-turn handle.
Crock Pot Chili Soup
Now back to our SOUP-er yummy soup 😉 I stuck pretty closely to the original recipes except I traded corn for fiesta corn- yum! And, I traded in the diced tomatoes and tomatoes with chilies for one of my favorite Red God varieties…
Red Gold’s Roasted Garlic and Onion Diced Tomatoes– YUM! Their Chili Ready tomatoes would also cook up nice in this soup too I do believe.
Now if you don’t have that seasoned ground beef already in your freezer to toss all together in a snap, I highly recommend one of my favorite stove-top safe slow cookers that let you take the crock straight from cooking on the stove and throw into you slow cooker and continue cooking. One dish to clean up (vs. the crock AND a skillet) and anyone who knows me, knows I am ALL for that! Also– love the non-stick surface of this slow cooker. I probably use it twice as much as my others… but shhh!! don’t tell them 😉
- 1 lb ground beef
- 1 onion, diced
- 2 15-oz cans chili with or without beans
- 15-1/4 oz can corn
- 15 oz mixed vegetables
- 2 14-1/2 oz can Red Gold diced tomatoes (We used the roasted garlic and onion-- yum!)
- 10-3/4 oz can tomato soup
- 2 c beef broth or water
- Garnish: sour cream, shredded cheddar cheese
- Brown your ground beef and onion in a skillet over medium heat and drain.
- Place beef and onions in your crock pot.
- Add all ingredients in cans (liquid and all) and broth/water.
- Stir.
- Cover and cook on low for 4 hours.
- Serve with sour cream and shredded cheddar cheese.
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