Mexican Chili Soup Recipe

Name: Mexican Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (optional); 2 bay leaves; 3 1/2 cups beef stock; 1/2 (10 ounce) can enchilada sauce; 1 (4 ounce) can diced green chile peppers; 3 ounces tomato paste; 2 (15 ounce) cans pinto beans, drained

Servings: persons

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 (optional)
2 bay leaves
3 1/2 cups beef stock
1/2 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

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.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 pound rump roast, cut into small cubes, 2 onions, chopped, 4 cloves garlic, crushed, and more.

Yes, Mexican Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chili Soup

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