Easiest Way to Make Chilis Enchilada Soup Recipe

Diann's Chili Vegetable Soup

Add in the 2 quarts of the chicken stock and put the chicken back in the pot.

Recipe Summary Diann's Chili Vegetable Soup

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.

Ingredients | Chilis Enchilada Soup Recipe

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

Directions

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.

Info | Chilis Enchilada Soup Recipe

Servings: 40 Yield: 40 servings

TAG : Diann's Chili Vegetable Soup

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