Mexican Chili Soup

This hearty beef chili soup with beans is packed with flavor and is delicious with rice and topped with cheese, sour cream, and tortilla chips.

• 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. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.

Step 2

Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.

Step 3

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