30+ Easy & Flavorful Chili Bean Soup Recipes to Warm Your Soul

Chili bean soup is the ultimate comfort food, offering a satisfying and hearty meal that can be enjoyed year-round.

Whether you’re hosting a large gathering or simply craving something cozy for dinner, chili bean soups are the perfect choice.

Packed with protein-rich beans, vegetables, and flavorful spices, these soups offer a deliciously filling meal that can be customized to suit any dietary preference.

From traditional beef chili to vegetarian and chicken variations, there’s a chili bean soup for everyone.

In this post, we’ve rounded up 30+ mouthwatering chili bean soup recipes that will keep you warm through the coldest months and add a touch of spice to your dinner table.

So grab your favorite bowl, and let’s dive into the world of chili bean soups!

30+ Easy & Flavorful Chili Bean Soup Recipes to Warm Your Soul

Chili bean soups are the perfect blend of comfort, nutrition, and flavor.

Whether you prefer your chili with beef, chicken, or a hearty mix of vegetables and beans, there’s a recipe on this list to suit every taste.

With these 30+ chili bean soup recipes, you can easily create a satisfying meal for any occasion, from casual weeknight dinners to festive gatherings.

So, don’t be afraid to experiment with different beans, spices, and toppings to make these soups your own.

Serve them with crusty bread, a dollop of sour cream, or a sprinkle of cheese, and you’ll have a meal that’s sure to please the whole family.

Enjoy the warmth, richness, and heartiness of chili bean soups any day of the week!

Classic Hearty Chili Bean Soup

This classic chili bean soup is full of flavor, protein, and fiber. The blend of spices, beans, and tomatoes create a deep, comforting taste, while ground beef or turkey adds a satisfying heartiness. This recipe is perfect for large gatherings, as it serves up to 40 and can easily be kept warm in a slow cooker for hours.

Ingredients

• 5 lbs ground beef or turkey
• 4 large onions, diced
• 10 cloves garlic, minced
• 4 large bell peppers, diced
• 4 (28 oz) cans diced tomatoes, with juice
• 2 (15 oz) cans tomato paste
• 8 cups vegetable or beef broth
• 6 (15 oz) cans of assorted beans (kidney, black, and pinto), drained and rinsed
• 4 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tbsp brown sugar (optional)
• Salt and pepper to taste
• 4 cups frozen or fresh corn kernels
• Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeño slices

Instructions

1. In a large stockpot, brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat if necessary.
2. Add the diced onions and garlic, sautéing for about 5 minutes until softened.
3. Stir in the bell peppers, and cook for another 3-4 minutes until they begin to soften.
4. Add the diced tomatoes, tomato paste, and broth. Stir until combined.
5. Add all of the beans, chili powder, cumin, smoked paprika, and brown sugar. Stir well and bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let the soup simmer for at least 1 hour, stirring occasionally. For deeper flavor, simmer for up to 2 hours.
7. Add the corn kernels and cook for another 10 minutes until heated through.
8. Serve hot with optional toppings as desired.

Classic Hearty Chili Bean Soup is a flavorful, comforting dish perfect for gatherings. With a balance of savory spices and filling beans, it’s an ideal choice for feeding a large group. The recipe’s flexibility also allows for adjustments to your taste, so you can make it milder or spicier depending on the crowd. A guaranteed crowd-pleaser, this soup warms both body and soul.

Vegetarian Southwest Chili Bean Soup

This Southwest-inspired chili bean soup is packed with vibrant vegetables and an array of beans. The addition of fire-roasted tomatoes and green chiles brings a hint of smoky, spicy flavor, while cilantro and lime add freshness. This vegetarian option is nutritious, hearty, and serves over 35 people.

Ingredients

• 3 large onions, diced
• 10 cloves garlic, minced
• 6 large bell peppers (red, yellow, green), diced
• 4 cups sliced carrots
• 8 (15 oz) cans of assorted beans (black, kidney, and pinto), drained and rinsed
• 6 (15 oz) cans fire-roasted diced tomatoes, with juice
• 4 (4 oz) cans diced green chiles
• 8 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 4 cups frozen corn kernels
• Juice of 4 limes
• 1 cup chopped fresh cilantro
• Optional toppings: shredded cheese, avocado slices, tortilla chips

Instructions

1. In a large stockpot, heat a splash of olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 5 minutes.
2. Add the bell peppers and carrots, cooking for another 5-6 minutes until they begin to soften.
3. Stir in the beans, fire-roasted tomatoes, green chiles, and vegetable broth.
4. Add the chili powder, cumin, and smoked paprika, stirring well to combine. Bring the soup to a boil.
5. Reduce the heat to low, allowing the soup to simmer for 1-2 hours, stirring occasionally.
6. Add the corn and cook for an additional 10 minutes.
7. Just before serving, stir in the lime juice and fresh cilantro.
8. Serve with your choice of toppings.

This Vegetarian Southwest Chili Bean Soup is a vibrant, satisfying meal that’s as nourishing as it is delicious. The bold flavors from fire-roasted tomatoes and green chiles add a unique twist, while the cilantro and lime brighten the entire dish. Ideal for large gatherings or even weekly meal prep, this soup is a fantastic option that doesn’t compromise on taste.

Smoky Sausage and Bean Chili Soup

Smoky Sausage and Bean Chili Soup is a hearty, protein-packed meal that combines smoked sausage, beans, and a rich blend of spices for an unforgettable flavor. This dish serves 35-40 people and has a subtle smoky depth that warms you up on even the coldest of days.

Ingredients

• 4 lbs smoked sausage, sliced
• 4 large onions, diced
• 8 cloves garlic, minced
• 6 (15 oz) cans assorted beans (cannellini, kidney, and black beans), drained and rinsed
• 5 (28 oz) cans diced tomatoes, with juice
• 4 (15 oz) cans tomato sauce
• 8 cups beef broth
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 3 cups chopped kale or spinach
• Optional toppings: shredded cheese, sour cream, chopped fresh parsley

Instructions

1. In a large stockpot, brown the sausage over medium heat until golden. Remove the sausage and set aside.
2. In the same pot, add the onions and garlic, sautéing until softened, about 5 minutes.
3. Add the beans, diced tomatoes, tomato sauce, and beef broth to the pot. Stir well.
4. Return the sausage to the pot and add the chili powder, cumin, smoked paprika, and Worcestershire sauce.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-1.5 hours, stirring occasionally.
6. Add the chopped kale or spinach during the last 10 minutes of cooking and season with salt and pepper as needed.
7. Serve hot with optional toppings.

Smoky Sausage and Bean Chili Soup is a robust, flavorful dish perfect for large gatherings or family meals. The sausage adds a smoky, savory element that pairs beautifully with the beans and spices. This hearty, filling soup will quickly become a favorite, leaving guests full and satisfied.

Three-Bean Turkey Chili Soup

Three-Bean Turkey Chili Soup is a leaner twist on traditional chili that’s full of protein and fiber. The combination of turkey, three types of beans, and a blend of spices makes this a filling and delicious option for feeding a crowd. Serving up to 35 people, this soup is flavorful yet light, making it ideal for any gathering.

Ingredients

• 4 lbs ground turkey
• 3 large onions, diced
• 8 cloves garlic, minced
• 4 large bell peppers, diced
• 6 (15 oz) cans of assorted beans (black, kidney, and cannellini), drained and rinsed
• 5 (28 oz) cans crushed tomatoes
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp oregano
• Salt and pepper to taste
• 2 cups frozen corn kernels
• 1 tbsp apple cider vinegar
• Optional toppings: diced avocado, shredded cheese, chopped cilantro

Instructions

1. In a large stockpot, brown the ground turkey over medium heat until fully cooked, breaking it up as it cooks.
2. Add onions, garlic, and bell peppers, sautéing until vegetables soften, about 5 minutes.
3. Add the beans, crushed tomatoes, and chicken broth. Stir well to combine.
4. Add the chili powder, cumin, oregano, salt, and pepper, and bring the soup to a boil.
5. Reduce the heat to low, cover, and let it simmer for 1-1.5 hours, stirring occasionally.
6. Add the corn and apple cider vinegar, cooking for an additional 10 minutes.
7. Serve with optional toppings.

Three-Bean Turkey Chili Soup is a lighter, yet hearty and satisfying dish. The use of lean ground turkey and three varieties of beans offers balanced nutrition and a deliciously robust flavor. Perfect for large gatherings or potlucks, this recipe is sure to become a favorite with guests who enjoy a comforting yet healthier option.

Spicy Beef and Black Bean Chili Soup

This Spicy Beef and Black Bean Chili Soup brings the heat and rich flavors of a classic Southwestern dish. With tender beef chunks, hearty black beans, and a spicy kick, this chili serves 30-35 people and is a fantastic way to warm up any group on a chilly day.

Ingredients

• 4 lbs beef chuck, cut into 1-inch cubes
• 4 large onions, diced
• 10 cloves garlic, minced
• 4 jalapeño peppers, diced (remove seeds for less heat)
• 4 large bell peppers, diced
• 5 (28 oz) cans diced tomatoes, with juice
• 3 (15 oz) cans tomato sauce
• 4 cups beef broth
• 6 (15 oz) cans black beans, drained and rinsed
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Juice of 3 limes
• Optional toppings: chopped cilantro, sour cream, shredded cheese

Instructions

1. In a large stockpot, brown the beef cubes over medium-high heat until fully seared. Remove from pot and set aside.
2. In the same pot, add onions, garlic, jalapeños, and bell peppers, cooking until softened, about 5 minutes.
3. Return the beef to the pot and add diced tomatoes, tomato sauce, and beef broth. Stir well.
4. Add the black beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
5. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2 hours, stirring occasionally until beef is tender.
6. Stir in lime juice before serving, and add optional toppings as desired.

Spicy Beef and Black Bean Chili Soup is a bold and warming choice for gatherings. The tender beef, smoky spices, and satisfying black beans make this chili a hit among those who enjoy a bit of heat. With layers of flavor and the option to adjust the spiciness, this soup will satisfy even the biggest appetites.

Vegetable Lentil Chili Soup

This Vegetable Lentil Chili Soup is a vegetarian-friendly option packed with nutritious vegetables, hearty lentils, and rich spices. High in fiber and protein, it’s a filling and nourishing soup that’s ideal for feeding 30-35 people. Perfect for health-conscious gatherings, this chili offers all the satisfaction of a classic chili with a wholesome twist.

Ingredients

• 4 large onions, diced
• 10 cloves garlic, minced
• 4 large carrots, diced
• 4 large bell peppers, diced
• 5 cups diced zucchini
• 4 (28 oz) cans diced tomatoes, with juice
• 3 (15 oz) cans tomato sauce
• 8 cups vegetable broth
• 4 cups green or brown lentils, rinsed and drained
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 4 cups spinach or kale, chopped
• Juice of 2 lemons
• Optional toppings: avocado slices, fresh cilantro, chopped green onions

Instructions

1. In a large stockpot, heat a splash of olive oil over medium heat. Add onions, garlic, carrots, and bell peppers, cooking until softened, about 5-7 minutes.
2. Stir in the diced zucchini, diced tomatoes, tomato sauce, and vegetable broth.
3. Add lentils, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1-1.5 hours, or until the lentils are tender.
5. Add the spinach or kale and cook for an additional 10 minutes.
6. Stir in lemon juice before serving, and add optional toppings as desired.

Vegetable Lentil Chili Soup is a wholesome, plant-based dish that’s both flavorful and satisfying. Loaded with vegetables and high-protein lentils, this soup is a nutritious and filling option that everyone can enjoy. Ideal for large groups and easy to make ahead, this soup brings comfort and nutrition to any event or gathering.

Creamy White Bean Chicken Chili Soup

This Creamy White Bean Chicken Chili Soup combines tender shredded chicken, white beans, and a creamy, mildly spiced base. Ideal for those who prefer a milder chili with a rich, comforting texture, this recipe serves 30-35 people and is perfect for gatherings where everyone can enjoy a flavorful, but not overly spicy, bowl of chili.

Ingredients

• 6 lbs boneless, skinless chicken breasts
• 3 large onions, diced
• 8 cloves garlic, minced
• 6 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 5 (4 oz) cans diced green chilies
• 4 cups chicken broth
• 2 tbsp ground cumin
• 2 tbsp dried oregano
• 1 tbsp ground coriander
• Salt and pepper to taste
• 4 cups sour cream
• 4 cups heavy cream
• Juice of 3 limes
• Optional toppings: shredded cheese, chopped green onions, cilantro, tortilla strips

Instructions

1. In a large pot, place the chicken breasts, cover with water, and bring to a boil. Simmer until cooked through, about 20 minutes. Remove and shred chicken.
2. In the same pot, sauté onions and garlic until soft and fragrant, about 5 minutes.
3. Add the shredded chicken, white beans, green chilies, chicken broth, cumin, oregano, coriander, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 1 hour, stirring occasionally.
5. Stir in the sour cream and heavy cream, and cook for an additional 10-15 minutes until creamy.
6. Add lime juice before serving and top with optional toppings.

Creamy White Bean Chicken Chili Soup is a crowd favorite that offers a smooth, rich texture with a satisfying combination of beans and chicken. The mild spices create a well-balanced flavor profile, and the creamy base makes it an indulgent treat that everyone can enjoy. Perfect for cold days or any large gathering, this chili is comforting and delicious.

Pinto Bean and Chorizo Chili Soup

Pinto Bean and Chorizo Chili Soup is a smoky, spicy soup with robust flavors, thanks to the savory chorizo and pinto beans. This chili is perfect for those who appreciate a little extra spice and serves 30-35 people, making it a great choice for large gatherings or potlucks.

Ingredients

• 3 lbs Mexican chorizo sausage, casing removed
• 4 large onions, diced
• 10 cloves garlic, minced
• 4 large bell peppers, diced
• 6 (15 oz) cans pinto beans, drained and rinsed
• 5 (28 oz) cans diced tomatoes, with juice
• 3 cups beef broth
• 3 tbsp chili powder
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Juice of 3 limes
• Optional toppings: sliced jalapeños, shredded cheese, chopped cilantro, sour cream

Instructions

1. In a large pot, cook the chorizo over medium heat until browned, breaking it up as it cooks. Remove excess grease if needed.
2. Add onions, garlic, and bell peppers to the pot, cooking until softened, about 5 minutes.
3. Add the pinto beans, diced tomatoes, and beef broth. Stir to combine.
4. Add chili powder, smoked paprika, cumin, salt, and pepper, and bring to a boil.
5. Reduce the heat and simmer for 1.5 hours, stirring occasionally.
6. Add the corn and lime juice and cook for an additional 10 minutes before serving.
7. Serve with optional toppings as desired.

Pinto Bean and Chorizo Chili Soup is a bold, spicy dish with rich flavors that come from the smoky chorizo and well-seasoned pinto beans. This hearty chili is ideal for those who enjoy a bit of heat, and it’s sure to be a crowd-pleaser at gatherings. The flavors develop beautifully, making each spoonful satisfying and delicious.

Southwestern Black Bean and Sweet Potato Chili Soup

This Southwestern Black Bean and Sweet Potato Chili Soup offers a flavorful vegetarian option that’s hearty, filling, and subtly sweet. With black beans, tender sweet potatoes, and a medley of spices, this chili serves up to 35 people and provides a comforting, nutritious meal that’s perfect for any crowd.

Ingredients

• 5 large sweet potatoes, peeled and diced
• 4 large onions, diced
• 8 cloves garlic, minced
• 4 large bell peppers, diced
• 6 (15 oz) cans black beans, drained and rinsed
• 5 (28 oz) cans diced tomatoes, with juice
• 3 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Juice of 3 limes
• Optional toppings: avocado slices, chopped cilantro, sour cream, tortilla chips

Instructions

1. In a large stockpot, heat a splash of olive oil over medium heat. Add the onions, garlic, and bell peppers, cooking until softened, about 5 minutes.
2. Stir in the sweet potatoes, black beans, diced tomatoes, and vegetable broth.
3. Add chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 1-1.5 hours, stirring occasionally until the sweet potatoes are tender.
5. Add the corn and lime juice, cooking for an additional 10 minutes.
6. Serve with optional toppings as desired.

Southwestern Black Bean and Sweet Potato Chili Soup is a nourishing, meat-free option with a hint of sweetness from the sweet potatoes. The spices create a warm, comforting bowl of chili that’s perfect for any gathering. This soup is nutritious and filling, making it a great choice for vegetarians and anyone who loves a hearty, flavorful meal.

Classic Beef and Bean Chili Soup

A classic choice that never fails, the Beef and Bean Chili Soup is the ultimate comfort food. This recipe combines ground beef, kidney beans, and black beans in a savory tomato-based broth, spiced just right to please a crowd. It’s a filling and flavorful option that will keep everyone coming back for more.

Ingredients

• 6 lbs ground beef
• 5 large onions, chopped
• 10 cloves garlic, minced
• 5 (15 oz) cans kidney beans, drained and rinsed
• 5 (15 oz) cans black beans, drained and rinsed
• 4 (28 oz) cans diced tomatoes
• 4 cups beef broth
• 3 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp ground oregano
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Instructions

1. In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat.
2. Add onions and garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in the kidney beans, black beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
5. Add the corn and cook for an additional 10 minutes.
6. Serve with optional toppings like shredded cheese, sour cream, or chopped green onions.

Classic Beef and Bean Chili Soup is a hearty, satisfying dish that brings together the perfect balance of meat, beans, and spices. The combination of kidney and black beans adds a rich texture, while the flavorful broth and seasonings make it an irresistible crowd-pleaser. This chili is a great choice for large events or family gatherings, providing a comforting meal that will please everyone.

Spicy Chipotle Bean and Pork Chili Soup

For those who love a little extra heat, the Spicy Chipotle Bean and Pork Chili Soup delivers bold flavors with a smoky kick. This hearty soup features tender pork, chipotle peppers in adobo sauce, and a variety of beans, making it a perfect dish for chili enthusiasts who enjoy a spicy, robust flavor.

Ingredients

• 5 lbs pork shoulder, trimmed and cut into cubes
• 5 large onions, chopped
• 8 cloves garlic, minced
• 3 (15 oz) cans pinto beans, drained and rinsed
• 3 (15 oz) cans black beans, drained and rinsed
• 3 (28 oz) cans diced tomatoes
• 4 cups chicken broth
• 4 chipotle peppers in adobo sauce, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Optional toppings: avocado slices, chopped cilantro, sour cream, lime wedges

Instructions

1. In a large pot, brown the pork cubes in batches, ensuring the meat is browned on all sides. Remove the pork and set it aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Return the pork to the pot and add the pinto beans, black beans, diced tomatoes, chicken broth, chipotle peppers, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 1.5-2 hours until the pork is tender.
5. Stir in the corn and cook for an additional 10 minutes.
6. Serve with optional toppings such as avocado slices, cilantro, sour cream, or lime wedges.

Spicy Chipotle Bean and Pork Chili Soup offers a smoky, spicy twist on the classic chili, with chipotle peppers giving it a bold and fiery flavor. The tender pork adds a rich depth of taste, while the beans and corn provide heartiness to the dish. This chili is perfect for those who love their chili with a bit of heat and is sure to be a hit at any gathering.

Vegetarian Chili Bean Soup with Quinoa

This Vegetarian Chili Bean Soup with Quinoa is a nutritious and filling option, ideal for those who prefer plant-based meals. Packed with a variety of beans, quinoa, and vegetables, this chili offers all the heartiness of a traditional chili but with a lighter, protein-rich twist. It’s perfect for vegetarians and meat-eaters alike.

Ingredients

• 2 cups quinoa, rinsed
• 4 large onions, chopped
• 6 cloves garlic, minced
• 4 large bell peppers, diced
• 5 (15 oz) cans kidney beans, drained and rinsed
• 5 (15 oz) cans black beans, drained and rinsed
• 4 (28 oz) cans diced tomatoes
• 4 cups vegetable broth
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Juice of 3 limes
• Optional toppings: chopped avocado, cilantro, tortilla chips

Instructions

1. In a large pot, sauté the onions, garlic, and bell peppers over medium heat for about 5 minutes until softened.
2. Add the quinoa, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, turmeric, salt, and pepper to the pot. Stir to combine.
3. Bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally.
4. Add the corn and lime juice, and cook for an additional 10 minutes.
5. Serve with optional toppings like chopped avocado, cilantro, or tortilla chips.

Vegetarian Chili Bean Soup with Quinoa is a protein-packed, plant-based chili that’s both hearty and healthy. The quinoa adds a unique texture and richness, while the variety of beans and vegetables provide fiber and flavor. This chili is perfect for those looking for a meat-free option without sacrificing taste or heartiness, and it’s sure to satisfy a large crowd.

White Chicken Chili Bean Soup

A lighter take on the traditional chili, the White Chicken Chili Bean Soup is packed with tender chicken, white beans, and a rich, creamy broth. It’s perfect for those looking for a hearty yet not too heavy dish. This soup is both comforting and filling, with the mild heat coming from green chilies and a touch of cumin and oregano.

Ingredients

• 6 lbs boneless, skinless chicken breasts, cubed
• 4 large onions, chopped
• 8 cloves garlic, minced
• 5 (15 oz) cans white beans (cannellini or northern), drained and rinsed
• 4 (4 oz) cans diced green chilies
• 4 cups chicken broth
• 2 cups heavy cream
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp oregano
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 cup frozen corn kernels
• Optional toppings: shredded cheese, chopped cilantro, sour cream, tortilla strips

Instructions

1. In a large pot, sauté the onions and garlic over medium heat until softened, about 5 minutes.
2. Add the cubed chicken to the pot and cook until lightly browned, about 10 minutes.
3. Stir in the white beans, green chilies, chicken broth, heavy cream, chili powder, cumin, oregano, coriander, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
5. Stir in the corn and cook for an additional 10 minutes.
6. Serve with optional toppings like shredded cheese, cilantro, sour cream, or tortilla strips.

White Chicken Chili Bean Soup is a rich and creamy alternative to traditional chili, offering a lighter but still satisfying option for a large group. The combination of chicken, white beans, and green chilies creates a savory and flavorful base, while the creamy texture adds indulgence without overwhelming the palate. This soup is perfect for those who want a comforting, slightly milder chili to serve at a gathering.

Smoky Sausage and Bean Chili Soup

Packed with smoky sausage, beans, and a variety of vegetables, this Smoky Sausage and Bean Chili Soup offers a savory depth of flavor. The sausage adds a rich, meaty taste, while the combination of beans and a bit of smoky paprika creates a balanced and hearty chili that will warm everyone up.

Ingredients

• 5 lbs smoked sausage, sliced into rounds
• 5 large onions, chopped
• 8 cloves garlic, minced
• 4 large carrots, diced
• 5 (15 oz) cans kidney beans, drained and rinsed
• 4 (15 oz) cans pinto beans, drained and rinsed
• 3 (28 oz) cans diced tomatoes
• 4 cups chicken broth
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried thyme
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups frozen corn kernels
• Optional toppings: shredded cheese, chopped green onions, sour cream, hot sauce

Instructions

1. In a large pot, brown the sausage slices over medium heat for about 10 minutes, until they begin to crisp and release their flavor.
2. Add the onions, garlic, and carrots to the pot, cooking for 5 minutes until the vegetables soften.
3. Stir in the kidney beans, pinto beans, diced tomatoes, chicken broth, smoked paprika, chili powder, thyme, cumin, salt, and pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
5. Add the corn and cook for an additional 10 minutes.
6. Serve with optional toppings such as shredded cheese, sour cream, chopped green onions, or a dash of hot sauce.

Smoky Sausage and Bean Chili Soup is a deliciously hearty dish that offers a great combination of savory sausage, tender beans, and a smoky depth from the paprika. The rich flavor and meaty texture make this chili a satisfying choice for large gatherings. It’s perfect for those who enjoy a bold, flavorful chili with a balance of spice and heartiness.

Vegetarian Sweet Potato and Black Bean Chili Soup

For a plant-based twist, the Vegetarian Sweet Potato and Black Bean Chili Soup is a healthy and hearty option that’s bursting with flavor. The sweetness of the potatoes balances the earthiness of the black beans, while the chili spices bring warmth and a gentle heat. This soup is both satisfying and nourishing, ideal for those who prefer vegetarian dishes.

Ingredients

• 4 large sweet potatoes, peeled and diced
• 5 large onions, chopped
• 8 cloves garlic, minced
• 4 (15 oz) cans black beans, drained and rinsed
• 4 (28 oz) cans diced tomatoes
• 4 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups frozen corn kernels
• 2 tbsp fresh lime juice
• Optional toppings: avocado, chopped cilantro, tortilla chips, hot sauce

Instructions

1. In a large pot, sauté the onions and garlic over medium heat until softened, about 5 minutes.
2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 1 hour, until the sweet potatoes are tender.
5. Add the corn and lime juice, and cook for an additional 10 minutes.
6. Serve with optional toppings like avocado, cilantro, tortilla chips, or hot sauce.

Vegetarian Sweet Potato and Black Bean Chili Soup is a vibrant, nourishing dish that combines the natural sweetness of sweet potatoes with the richness of black beans. The chili spices provide a gentle heat, while the lime juice adds a refreshing tang. This soup is perfect for vegetarians or anyone looking for a wholesome, comforting meal that will satisfy without being overly heavy.

Note: More recipes are coming soon!