Mexican Chili Soup

Mexican Chili Soup
  • 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 1/2 cups beef stock
  • 1/2 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chile peppers
  • 3 ounces tomato paste
  • 2 (15 ounce) cans pinto beans, drained


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

04/27/2018
Mexican Chili Soup, recipe PT15M PT1H 5 455 calories

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