Best Green Chili Beef Soup Recipes

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GREEN CHILI BEEF SOUP



Green Chili Beef Soup image

A hearty beef soup with Mexican flavors. This is not too spicy because my family wouldn't eat anything too hot - so spice it up to suit you and yours ;) or leave it family friendly :)

Provided by Acerast

Categories     Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb beef stew meat, cut in 3/4-inch cubes
1/4 cup flour
3 tablespoons vegetable oil
2 cups chicken broth
1 carrot, peeled and diced
1 stalk celery, diced
1 medium onion, medium, peeled and chopped
4 ounces diced green chilies, canned, diced
1 garlic clove, minced
1 1/2 teaspoons oregano
1 1/2 cups potatoes, peeled and diced
2 1/2 cups beef broth
15 ounces diced tomatoes, canned, diced
salt, to taste
pepper, to taste

Steps:

  • Dust the meat in the flour and brown it in 1 1/2 Tablespoons of the oil in a soup kettle.
  • Add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom.
  • Add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano.
  • When the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle.
  • Add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle.
  • Bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender.
  • Add salt and pepper to taste.
  • My family enjoys this with corn muffins or tortilla chips.

BEEF AND GREEN CHILI SOUP! SURE TO WARM YOU UP!



Beef and Green Chili Soup! Sure to Warm You Up! image

It's the season for SOUP! Here is an outstanding Recipe, that originated in a Ski Lodge in Montana. The flavor combinations are amazing and it is now one of our NEW Favorites.

Provided by Koechin Chef

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb ground round
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 large garlic clove, minced
1/4 teaspoon salt
2 (14 ounce) cans beef broth
1 (4 1/2 ounce) can chopped green chilies, undrained
1 1/4 cups elbow macaroni

Steps:

  • Zaar will not let me enter the Green Chilis amount! Please note, it is 1 can (4,5 oz.) chopped gtreen chilis, undrained. :-).
  • Heat a large Dutch-oven over meduim-high heat.Add beef and cook until browned, stirring to crumble.Remove beefand set aside.Add veggies to pan and cook until tender.Add spices and garlic.Cook 1 minute to combine.Return beef to pan.Ad broth and Chilis.Bring to a boil. Add maccaroni and reduce heat to simmer. Cook about 8 more minutes until noodles are done.
  • Yield 6 1cup servings.
  • HINT: I boil my noodles separately and add them to each serving! That way leftover soup when reheated does not have gummy/loppy noodles in it! :-).

Nutrition Facts : Calories 228.6, Fat 9.4, SaturatedFat 3, Cholesterol 28.2, Sodium 1171, Carbohydrate 22.7, Fiber 2, Sugar 3.4, Protein 13.8

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