Mexican Chili Soup

Mexican-inspired chili includes rump roast simmered with green chile peppers, pinto beans, enchilada sauce, and plenty of seasoning for a warm meal served over rice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 330 Calories

Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 (15 ounce) cans pinto beans, drained
• 1 teaspoon cayenne pepper
• 4 cloves garlic, crushed
• 1 (4 ounce) can diced green chile peppers
• 1 teaspoon ground coriander
• 1 pound rump roast, cut into small cubes
• 3 ounces tomato paste
• 3.5 cups beef stock
• 0.5 (10 ounce) can enchilada sauce

Recipe Instructions

Step 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.

Step 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.

Step 3

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