Recipe by Tina Menard
"Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired."
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rump roast, cut into small cubes
3 1/2 cups
1/2 (10 ounce) can
1 (4 ounce) can
diced green chile peppers
2 (15 ounce) cans
pinto beans, drained
Made as written and this turned out perfectly. The beef was SUPER tender. You really do need to top it with all of your favorite toppings though in my opinion. I topped mine with avocado, cheese, sour cream, tomato, lime wedge, and baked tortilla strips.
Made the recipe exactly as is and my family loved it! This is a keeper for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chili Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 132
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