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.

• 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
• 4 cloves garlic, crushed
• 1 (4 ounce) can diced green chile peppers
• 1 teaspoon ground coriander
• 3 ½ cups beef stock
• 1 pound rump roast, cut into small cubes
• 1 teaspoon cayenne pepper (Optional)
• ½ (10 ounce) can enchilada sauce
• 3 ounces tomato paste

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.