Mexican Chili Soup Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Mexican Chili Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 25 mins

Directions

  1. 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.
  2. 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.
  3. Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
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Footnotes

  • Cook's Notes:
  • This recipe is flavorful, but not hot. Increase cayenne pepper amount to add heat.
  • I double the recipe and freeze half for camping or easy dinner for company.
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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 22.3 g
  • 45%
  • Sodium
  • 790 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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