Easy Tomato Soup Chili Food

EASY TOMATO SOUP CHILI

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.

EASY TOMATO SOUP CHILI CON CARNE

Steps:

• Brown the ground beef in a large saucepan over medium-high heat, stirring frequently. Drain off any excess grease. Add the onion, garlic, and chili powder to the pan. Cook, stirring frequently, until the onion is soft. Add the tomato soup, kidney beans, vinegar, and salt. Bring the chili to a boil then reduce the heat to a simmer. Let cook, uncovered, for 15 minutes, stirring occasionally. Serve the chili hot with any desired toppings such as sour cream, shredded cheese, sliced jalapenos, etc.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

CHILI SOUP

Steps:

• In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

HOMINY, TOMATO, AND CHILI SOUP

Steps:

• Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
• Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.
• *Also known as a California chili; available at Latin American markets and many supermarkets. **Available at Latin American markets and some supermarkets.

MAIN CHALLENGE: ROASTED TOMATO AND RED CHILI SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
• Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
• Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
• Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
• Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
• Combine all the ingredients in a bowl and stir to combine.

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

MARGIE'S CHILI

Steps:

• In a large saucepan, brown beef and onions; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.