Mexican Chili Soup
Description
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.
Ingredients
•
3 tablespoons olive oil
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1 pound rump roast, cut into small cubes
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2 onions, chopped
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4 cloves garlic, crushed
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon cayenne pepper
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2 bay leaves
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3 1/2 cups beef stock
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1/2 (10 ounce) can enchilada sauce
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1 (4 ounce) can diced green chile peppers
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3 ounces tomato paste
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2 (15 ounce) cans pinto beans, drained
Directions
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.
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.
3
Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.