Mexican Chili Soup

Name: Mexican Chili Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
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; 2 bay leaves; 3.5 cups beef stock; 0.5 (10 ounce) can enchilada sauce; 1 (4 ounce) can diced green chile peppers; 3 ounces tomato paste; 2 (15 ounce) cans pinto beans, drained

5.0

(5)

4 Reviews

5 Photos

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.

Recipe by Tina Menard

Published on June 4, 2016

5

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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 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

Directions

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.

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
15g	Fat
28g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 330
% Daily Value *
Total Fat 15g	19%
Saturated Fat 3g	17%
Cholesterol 33mg	11%
Sodium 791mg	34%
Total Carbohydrate 28g	10%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 22g
Vitamin C 32mg	161%
Calcium 93mg	7%
Iron 4mg	24%
Potassium 868mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.