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Mexican Chili Soup

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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1 h 25 m servings 330 cals
Original recipe yields 6 servings

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  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.


  • 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.

Nutrition Facts

Per Serving: 330 calories; 14.7 g fat; 28.4 g carbohydrates; 22.3 g protein; 33 mg cholesterol; 790 mg sodium. Full nutrition

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Read all reviews 3
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Made it as the recipe says. So good and flavorful.

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...

Made the recipe exactly as is and my family loved it! This is a keeper for sure.