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
MEXICAN CHICKEN CHILI SOUP
This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.
Provided by dale7793
Categories Chicken
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
- Cook the chicken on both side until done-- about 7-10 minutes per side.
- Cool the chicken until it can be handled.
- Do not rinse the pot.
- Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
- Add the remaining ingredients to the pot and turn heat to high.
- Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
- Stir mixture often so that many of the chicken pieces shred into much smaller bits.
- Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
- Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
MEXICAN CHILE AND MUSHROOM SOUP
Categories Soup/Stew Blender Mushroom Quick & Easy Lunch Hot Pepper Fall Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Heat a dry 12-inch heavy skillet over moderate heat until hot, 3 to 5 minutes. Lightly smash garlic in skins with side of a large knife, then add to skillet along with onion slice and cook, turning over once or twice with tongs, until onion is well browned and garlic is slightly softened, about 8 minutes.
- Meanwhile, discard stem, seeds, and veins from chile and tear chile into 4 pieces. Add chile to onion and garlic in skillet and toast, pressing flat with tongs and turning over occasionally, until chile turns a brighter red, about 1 minute.
- Discard garlic skins and coarsely chop onion, then purée garlic, onion, and chile in a blender with water, salt, and oregano until smooth.
- Heat oil in skillet over high heat until hot but not smoking, then sauté mushrooms, stirring occasionally, until golden and any liquid is evaporated, about 6 minutes. Reduce heat to moderate, then add tomato paste and cook, stirring, 1 minute. Add purée and cook, stirring, 3 minutes. Stir in broth and simmer 5 minutes.
HEARTY TEX-MEX CHILI SOUP
This is a fantastic soup! It's easy and it's a one pan meal. I like to switch types of beans, kidney, black, pinto, even black eyed. You can make it hotter, or use less pepper sauce for milder. I like to use the hot pepper flakes when I make mine. I hope you will enjoy this chili soup, and that you make it often.
Provided by FLUFFSTER
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan and bring to a boil.
- Reduce heat to low; cook for 20 to 25 minutes.
Nutrition Facts : Calories 348.8, Fat 13.7, SaturatedFat 4.7, Cholesterol 35.7, Sodium 1515.5, Carbohydrate 41.8, Fiber 9.4, Sugar 3.4, Protein 18.6
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