This venison-bacon white chili soup recipe packs plenty of heat and flavor from cinnamon, nutmeg, cumin, caynenne, chili powder, coriander, and more.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
260 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium-low heat. Stir in flour until smooth; cook and stir until flour turns dark, 15 to 20 minutes. Stir in brown sugar, 1 teaspoon salt, cinnamon, white pepper, and nutmeg until smooth.
Step 2
Gradually whisk in chicken broth until smooth and no lumps form. Add green chiles with their liquid, and 6 crushed garlic cloves; season with cumin, cilantro, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, coriander, and oregano. Stir in corn and beans; bring to a simmer.
Step 3
Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add onion and 6 minced garlic cloves; cook and stir about 3 minutes. Add venison; season with remaining 3 teaspoons salt, remaining 1 teaspoon chili powder, and remaining 1 teaspoon cayenne pepper. Cook, stirring to break up venison to your desired texture, until evenly browned.
Step 4
Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.
Ingredients
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
6 tablespoons butter
2 tablespoons brown sugar
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 red onion, chopped
4 cups chicken broth
1 tablespoon ground cumin
1 pound ground venison
6 cloves garlic, minced
6 cloves garlic, crushed
1 teaspoon ground coriander seed
1 (15 ounce) can great Northern beans, rinsed and drained
1 tablespoon dried cilantro
2 teaspoons chili powder, divided
1 pound sliced bacon, diced
4 teaspoons salt, divided
2 teaspoons cayenne pepper, divided
1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
