Recipe by Dirk Zwart
"This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive."
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1 1/2 cups
4 (15 ounce) cans
4 (10.75 ounce) cans
condensed tomato soup
salt to taste
Instead of using tomatoe juice i used crushed tomatoes canned and tomatoe sauce and less water it made it thicker and more delicious, I also added wishtesher sauce, red pepper, garlic powder, and oregano. It was absolutley delicious and sooo simple (this being the first time to make chili). Definatley will make it again soon.
This was an alright soup.... but very mild to our liking. I added a few dashes of habenero sauce for an extra kick.
This was pretty good. Being called "chili" soup I expected something a bit spicier but was also fine as is. Very filling, and more like about 16 servings in my opinion. And easy, though I cheated and use small canned potatoes.
This is an easy and good tasting recipe that I would highly recommend one to try!
Having never made homemade soup before this was enjoyed by family and friends at our church soup supper.
Barb in Sweetwater,Texas
I made this soup (serving 30) for our Church's free Souper Monday many times this past winter and served it with grated cheddar cheese and corn bread. It was the most popularly requested soup of the season! Suggest cooking the potatoes a little before adding to the soup and have a bottle of hot sauce nearby so people can jazz it up to their own taste.
This was the best chili that I'd ever put in my mouth!!!!! My family and I ate it up..mmmm....
as food service director for 3 schools, I served this soup and the students and staff loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 518
** Calories from Fat: 250
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