Mexican Chili Soup

Mexican Chili Soup 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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 10 mins

    TOTAL : 1 hr 25 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

Per Serving: 330 calories; protein 22.3g; carbohydrates 28.4g; fat 14.7g; cholesterol 33.4mg; sodium 790.5mg. This recipe is flavorful, but not hot. Increase cayenne pepper amount to add heat.