Mexican Chilli Soup Recipes

MEXICAN CHILI SOUP

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.

MEXICAN CHILLI SOUP

Steps:

• Preheat the grill to a high heat. Toast the whole chillies, turning often to avoid burning (blackening). Remove the chilli seeds and stems, reserving them in case you want to increase the heat of the soup later. Soak the chillies in 1 cup of the stock for 10 minutes then blend the chilli and stock mixture until smooth in a food processor or blender.
• Char the onion slices and whole garlic clove all over. Peel the garlic clove after cooling a few minutes. Char the tomato slices then chop roughly.
• Blend the onion, tomato and peeled garlic clove with 2 cups of the stock until smooth and add to the chilli mixture.
• Heat the tablespoon of olive oil in a pan then fry the chopped bacon. After a minute or two, add the mushrooms and cook for about 5 minutes. Blend the bacon and mushroom mixture with the ricotta in the remaining cup of stock. Combine with the rest of the soup in a large pan and reheat for about 5 minutes. Serve garnished with the fresh coriander.

MEXICAN CHICKEN CHILI SOUP

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.

CHILLI SOUP RECIPE

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.

HEARTY TEX-MEX CHILI SOUP

Steps:

• Combine all ingredients in a large saucepan and bring to a boil.
• Reduce heat to low; cook for 20 to 25 minutes.

CHILI BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.