As the days get colder and colder, I like to warm up with a good soup or chili. My family really loves anything taco-related, so I was excited to try this recipe and tweak it a bit for my family’s taste.
I’ve decided to call it Fiesta Chili — you can make it hotter or milder depending on the type of chiles you choose (go with mild if you aren’t about spicing up your dishes). You can choose to serve it with cornbread or tortilla chips (I prefer the chips). And it would even taste great with a dollop of sour cream as a garnish.
- 1 lb beef, browned
- 1 small/medium onion chopped
- 3 10 oz cans chopped tomatoes with chili (like Rotel)
- 1.5 cups frozen corn
- 15 oz can kidney beans (drained)
- 15 oz can black beans (drained)
- 3 10 oz cans water
- 1 clove fresh garlic, pressed
- 6 corn tortillas
- 1 pkg taco seasoning
- olive oil
- Cut the 6 corn tortillas into small squares.
- Place in bottom of large soup/stock pot with olive oil.
- Cook until slightly browned. Remove to plate.
- Place all other ingredients into soup pot.
- Add back in the cooked tortillas.
- Allow to simmer for approximately 20 minutes
- Enjoy with your favorite cheese either under the chili in your chili bowl or as a garnish on top.