Mexican Beef Chili Soup
Serves
4
Total Time
20mins
Calories
427
A comforting beef soup that is ready in just 20 minutes. Packed with beef, beans and corn, this soup is hearty enough to serve for dinner, but it would also make a nice lunch. Feel free to add more or less chil...
- Red bell pepper1sliced
- Red onion1halved, finely sliced
- Fresh chili1finely sliced
- Steak300 g
- Lime juice2 tablespoons
- Cilantro1 pinch
- Tortilla chipsas needed
- Cheddar cheeseas needed
- Vegetable oil2 tablespoons
- Ground cumin1 ½ teaspoons
- Tomato paste2 tablespoons
- Beef stock1 L
- Canned black beans400 g
- Canned corn125 g
Ingredients
- 1. Heat a clean saucepan over medium-high heat
- 2. Add vegetable oil, red bell pepper and red onion and cook until lightly browned - approx 5 min
- 3. Reduce heat to low, add fresh chili, ground cumin and tomato paste and stir for 1 min
- 4. Add beef stock, canned black beans and canned corn and simmer until fragrant for 5 min
- 5. In a clean frying pan heat vegetable oil over medium-high heat
- 6. Sear steak on each side
- 7. Transfer beef to plate and let rest for 2 min
- 8. Slice the steak into strips and pour any juices from it into the soup
- 9. Pour soup to 4 medium bowls and top with sliced steak
- 10. Transfer content of plate to 4 medium bowls
- 11. Add lime juice and garnish with cilantro
- 12. Sprinkle with tortilla chips and cheddar cheese
- 13. Serve immediately
Method
Make this recipe in the Fresco Recipes App
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