Soups on! It’s soup week here at Real Mom Kitchen. I love a good bowl of soup and I’ve got a good line up for you this week. We are starting off the week with a yummy Barbecue Chili with Corn that I adapted from a recipe I found on Pillsbury.com. As cold weather rolls around, you can still enjoy the yummy barbecue flavor of Summer in this fabulous soup. It is very similar to a taco soup recipe but with a barbecue flair.
The soup gets it’s yummy barbecue flavor from a can of Bush’s southern pit flavored grillin’ beans. Since most of the work is done with the use of the canned baked beans, this soup is ready to go in under 30 minutes. This soup was loved by the whole family and will definitively be one that will frequent our dinner menu.
Barbecue Chili with Corn
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 1 can (22 oz) Bush’s southern pit barbecue grilling beans, undrained
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 can corn, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup shredded Cheddar cheese (2 oz)
- 2 cups corn chips
- In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.