Cheesy Southwestern Chili
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This cheesy southwestern chili is a breeze to make and loaded with cheesy goodness. A jar of Tostitos Chili Con Queso and a can of cream of mushroom soup create the creamy base, creating a rich, velvety texture that perfectly complements the hearty ingredients.
Packed with ground beef, black beans, and corn, this soup is a meal in itself. Just before serving, fresh chopped cilantro is mixed in to add a burst of freshness and flavor that elevates the dish. To top it all off, serve this chili with a generous helping of salty, crunchy tortilla chips—it’s the perfect finish that adds an irresistible texture to every bite.
Whether you’re looking for a comforting meal on a chilly day or a crowd-pleasing dish for your next gathering, this Cheesy Southwestern Chili is sure to be a hit. Enjoy the rich flavors and easy preparation, and watch as it quickly becomes a family favorite, just like at our home.
Ingredients for Cheesy Southwestern Chili
- GROUND BEEF
- WATER
- TACO SEASONING
- TOSTITOS SALSA CON QUESO
- CREAM OF MUSHROOM SOUP
- SOUR CREAM
- BEEF BROTH
- FIRE ROASTED DICED GREEN CHILIES
- FROZEN CORN
- BLACK BEAN
- CILANTRO
- TORTILLA CHIPS
Instructions for Cheesy Southwestern Chili Recipe
Cook the Ground Beef: Heat a pot oven over medium heat and add the ground beef. Cook until almost completely browned, draining any excess fat.
Add Seasoning: Add the taco seasoning and water to the pot. Cook and simmer, stirring occasionally, until the meat and liquid appear slightly thickened, about 2 minutes.
Prepare the Chili Base: In a large pot over medium heat, add the Salsa Con Queso, cream of mushroom soup, sour cream, and beef broth. Whisk to combine until smooth and well-blended.
Add Vegetables and Beans: Stir in the fire-roasted diced green chiles, frozen corn, and black beans. Mix well to ensure all ingredients are evenly distributed.
Simmer the Chili: Bring the chili to a simmer and cook on low heat for 30-60 minutes, allowing the flavors to meld.
Serve and Enjoy: Serve the cheesy southwestern chili with tortilla chips for an added crunch. Enjoy this chili immediately or store it in a plastic container, sealed in the fridge, for up to one week.
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute ground beef with ground turkey, chicken, or even a meatless alternative. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I use fresh vegetables instead of frozen corn?
Yes, you can use fresh corn, bell pepper, or any other fresh vegetables you prefer. Just make sure to adjust the cooking time to ensure they are tender.
Can I use a different type of beans for this recipe?
Absolutely! Some great options include pinto beans, kidney beans, or even a combination of several types for added variety and texture. Feel free to experiment.
How do I adjust the consistency of the chili?
If you prefer a thinner consistency, add in additional beef broth to reach the desired thickness. If you want it thicker, simmer the chili uncovered to let some of the liquid evaporate.
Can I make this recipe in a slow cooker?
Yes, brown the ground beef and then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How do I store leftovers?
Any leftover chili can be stored in an airtight container in the fridge for up to 1 week. It can also be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this chili spicy?
Yes, you can add a kick of spice by incorporating diced jalapeños, poblano peppers, crushed red pepper flakes, or a splash of hot sauce. Adjust the amount based on your preference for heat.
Can I serve this chili with other toppings?
Definitely! This chili pairs well with various toppings, such as shredded cheddar cheese, sour cream, avocado, green onions, and more.
For more recipes like this, try:
Cheesy Southwestern Chili
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground
- ½ cup water
- 2 Tbsp taco seasoning
- 15 oz jar Tostitos Salsa Con Queso
- 10 ¾ oz can cream of mushroom soup
- 1 ¼ cups sour cream
- 1 ¾ cups beef broth
- 2 oz roasted diced green chiles from a 4 oz can
- 2 cups frozen corn
- ¼ cup cilantro chopped
- 15 oz can black beans rinsed and drained
- tortilla chips
Instructions
- Heat a pot over medium heat. Add in the ground beef and cook until almost completely browned. Drain excess fat.
- Add taco seasoning and water to the beef. Bring to a simmer, stirring occasionally, until the mixture thickens slightly, about 2 minutes.
- Add in the Salsa Con Queso, cream of mushroom, sour cream, and beef broth. Whisk to combine.
- Stir in the fire-roasted diced green chiles, frozen corn, and black beans. Mix well.
- Bring the chili to a simmer and cook on low heat for 30-60 minutes, allowing the flavors to meld together. Before serving mix in the fresh cilantro.
- Serve chili with tortilla chips. Serves 8.
Nutrition
This recipe is adapted from Oh Sweet Basil.
