Mexican Chili Soup recipe
All Recipes Soups, Stews and Chili Recipes Chili Recipes Beef Chili RecipesIngredients
- 3 tablespoons olive oil 1 pound rump roast, cut into small cubes 2 onions, chopped 4 cloves garlic, crushed 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 2 bay leaves 3 ½ cups beef stock ½ (10 ounce) can enchilada sauce 1 (4 ounce) can diced green chile peppers 3 ounces tomato paste 2 (15 ounce) cans pinto beans, drained
Nutrition Info
- 330.4 caloriescarbohydrate: 28.4 gcholesterol: 33.4 mgfat: 14.7 gfiber: 7.8 gprotein: 22.3 gsaturatedFat: 3.3 gservingSize: -sodium: 790.5 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chili Soup
Directions
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Heat oil in a large pot over high heat, saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic, saute until onions are softened, 4 to 5 minutes.
Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables, cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste, bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
Stir pinto beans into soup, mashing beans to thicken if desired, simmer until heated through, about 5 minutes.