Easy Frito Pie Soup Recipe Tastes Like Texas In a Bowl (30 Minutes) by Donna John
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Frito pie is a Texas thing. My mom made Frito pie all the time for dinner, and one of my favorite childhood memories is ordering a Frito pie at the baseball fields. The concession stand would cut open a bag of Fritos and ladle in canned chili. You can't beat that. When I make chili at home now, it always turns into a Frito pie because I add those corn chips, cheese and lots of chopped white onion. So one night when my husband wanted chili and I was craving soup, my mind went into overload. Meet Frito pie soup.
This Texas ground beef soup recipe is so easy to make and is full of rich flavors. Plus it's loaded with healthy fiber and protein. Check out the health benefits of fiber and the health benefits of protein.
Here is your gluten-free shopping list for this Frito pie soup recipe: ground beef (you could use ground turkey), an onion, garlic, fresh jalapenos, tomato paste, chili powder, ground cumin, a can of diced tomatoes, chicken broth, cheddar cheese, black beans (you could omit if you don't like beans) and corn chips (yes, Fritos are gluten-free). The soup cooks up in about 25 to 30 minutes.
You would think I'd be a purist with this Texas-style soup and only add traditional Frito pie toppings (cheese, onions, corn chips). But I found myself also adding pickled jalapenos, fresh cilantro, avocado and a dollop of sour cream. So yum! This soup is delicious for lunch or dinner on a cold day.
Try this Frito pie casserole recipe and walking taco casserole.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 6
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 - 2 jalapenos, minced
- 1 tablespoon tomato paste
- 1 - 2 tablespoons chili powder
- 2 - 3 teaspoons ground cumin
- 28 ounces (1 can) diced tomatoes (do not drain)
- 32 ounces (1 box) low-sodium chicken broth
- 1 cup cheddar cheese, grated
- 15 ounces (1 can) pinto beans or black beans, drained and rinsed
For Serving
- corn chips
- cheddar cheese (optional)
- onion, chopped (optional)
- sour cream (optional)
- avocado, chopped or sliced (optional)
- fresh cilantro (optional)
- fresh or pickled jalapenos (optional)
Here's how to make it:
- Cook the ground beef, garlic and jalapenos in a dutch oven or stock pot until meat is cooked through, about 5 minutes. (You could use ground turkey.)
- Add the tomato paste, chili powder and cumin.
- Cook, stirring, about 1 minute.
- Add the can of tomatoes and chicken broth. (Do not drain the tomatoes.) Bring to a simmer, reduce the heat and cook, stirring occasionally, about 15 minutes. (I cooked mine partially covered with a lid.)
- Add the cheddar cheese and stir until melted. Season with salt and black pepper.
- Add the black beans
- Cook until soup reaches your desired consistency, about 5 to 10 minutes. Taste and add more seasonings, if needed.
- Ladle the soup into bowls and top with corn chips, more cheddar cheese and other optional toppings. Store the soup in an airtight container in the fridge and reheat in the microwave.
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