Mexican beef soup

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Mexican beef soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

In just over an hour, prepare this tasty soup. Highly nutritious it will satiate even the biggest appetites.

The addition of chorizo​​, already seasoned with a variety of paprika gives this soup a delicious hot taste. And to fill large appetites, beef strip and vegetables are all over the place.

This sublime soup will warm your hearts and stomachs during any freezing winter days.

Mexican style beef soup

Mexican Chorizo – [1/8 lbs.]  (55 g.)
Stewing beef – [1 lbs.]  (454 g.)
Diced tomatoes  (28 oz. / 796 ml can) – [2]
Roasted Red Pepper – [1 cup]  (250 ml.)
Lima Bean (19 oz./540 ml can) – [1]
Corn kernels – [2 cups]  (500 ml.)
Dried Oregano – [1 teaspoon]  (5 ml.)
Dried Piquin Chilli – [1/2 teaspoon]  (3 ml.)
Salt & Pepper to taste
Water – [2 cups]  (500 ml.)

1- Slice the chorizo ​​into thin slices. Slice the beef into strips.
2- Slice the roasted peppers. Drain and rinse the beans.
3- In a large heavy saucepan, place the slices of chorizo ​​and cook 5 minutes over medium heat. Stir regularly.
4- Remove the chorizo ​​slices and set aside.
5- Place the beef strips into the pan and cook 10 minutes in the Chorizo’s fat.
6- Put the ​​chorizo back in​​to the pan.
7- Add the tomatoes (with juice), peppers and water. Mix well and bring to a boil.
8- Reduce heat, add beans, corn, oregano and Piquin pepper.
9- Simmer 30 minutes.