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.
Provided by Tina Menard
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g
CHILLI SOUP RECIPE
Woman's Weekly's chilli soup is a brilliant filling and tasty take on the Mexican favourite chilli con carne. For more soup recipes and ideas, visit goodto.com/recipes
Provided by GoodtoKnow
Categories Dinner, Lunch, Starter
Time 50m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, add the onion and cook it over a medium heat for 4-5 mins, stirring it occasionally. Add the chilli and garlic and cook for a further 2-3 mins. Add the minced beef to the pan and cook for 4-5 mins, stirring occasionally until the meat has browned.
- Pour 600ml (1 pint) water into the pan and add the chopped tomatoes and kidney beans. Crumble in the stock cube and stir until it's dissolved. Bring the mixture to the boil, then cover the pan and reduce the heat. Simmer the soup gently for 20-30 mins.
- Remove the pan from the heat, add the chocolate. Stir until it melts and then stir in the coriander and season to taste with salt, pepper and Tabasco sauce.
- Spoon the soup into serving bowls, pushing the meat towards the centre of the bowl. Place a small pile of nacho chips in the centre, so they rest on the meat, and then spoon some soured cream on top and scatter over some grated Cheddar. Serve immediately.
Nutrition Facts : @context https, Calories 381 Kcal, Fat 22 g, SaturatedFat 10 g
MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES
The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lentil
Time 2h5m
Yield 8-9 cups
Number Of Ingredients 18
Steps:
- To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
- Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
- While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
- Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
- Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
- Enjoy!
COMFORTING MEXICALI CHILI SOUP
A soup meets the comforting flavors of a hearty chili.
Provided by Campbell's Kitchen
Categories Swanson®
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Place dried guajillo, cascabel, arbol, and California chiles and Swanson® Unsalted Chicken Broth in a large pot. Stir in chili powder, cumin, oregano, cocoa powder, adobo sauce, salt and pepper. Let mixture steep until the chiles soften, about 15 minutes. Discard the chiles.
- Place pot over medium-high heat. Add diced sweet potatoes. Bring to a simmer; cook at a low simmer until potatoes are tender, 15 to 20 minutes. Add corn, chicken diced tomatoes, and black beans. Bring back to a simmer; cook until piping hot and flavors are blended, 10 to 15 minutes.
Nutrition Facts : Calories 412 calories, Carbohydrate 54.4 g, Cholesterol 52.5 mg, Fat 6.8 g, Fiber 12.9 g, Protein 34.1 g, SaturatedFat 1.8 g, Sodium 774.9 mg, Sugar 8.2 g
MEXICALI SOUP
In 2nd grade my teacher Mrs. Means gave the entire class this recipe. I think we ate this in class one day, but I don't recall. It is my favorite vegetable soup recipe to this day. I'm not sure where the soup got the name, but my guess is it was probably from a story we read. My Mom said the original recipe calls for a beef soup bone and beef, but I grew up without it in the recipe. Feel free to throw either or both in to suit your tastebuds or use your own fresh homemade vegetable stock.
Provided by AmyZoe
Categories Clear Soup
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bring all ingredients to a boil in a large pot and simmer until potato is soft.
Nutrition Facts : Calories 69, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 375.9, Carbohydrate 15.2, Fiber 2.8, Sugar 4.1, Protein 2.5
MEXICALI SOUP
Make and share this Mexicali Soup recipe from Food.com.
Provided by anonymous
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
- In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
- Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
- Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
- Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
- Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.
Nutrition Facts : Calories 208.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 29.5, Sodium 718, Carbohydrate 23.6, Fiber 3.6, Sugar 6.2, Protein 14.4
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