Simple Way to Southwest Chicken Soup Chilis Ingredients

Mexican Chili Soup

Great and easy chili that's full of protein and yummy even if you are not a vegetarian.

Recipe Summary 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.

Ingredients | Southwest Chicken Soup Chilis Ingredients

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 ½ cups beef stock

½ (10 ounce) can enchilada sauce

1 (4 ounce) can diced green chile peppers

3 ounces tomato paste

2 (15 ounce) cans pinto beans, drained

Directions

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.

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.

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

This recipe is flavorful, but not hot. Increase cayenne pepper amount to add heat.

I double the recipe and freeze half for camping or easy dinner for company.

Info | Southwest Chicken Soup Chilis Ingredients

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Mexican Chili Soup

Soups, Stews and Chili Recipes, Chili Recipes, Beef Chili Recipes,

Images of Southwest Chicken Soup Chilis Ingredients

Southwest Chicken Soup Chilis Ingredients - This dish hails from brazil's northeastern province of bahia, where it is known as moqueca. the exact ingredients vary depending on who's cooking and what the local fishermen.