Mexican Bean Soup with Corn Chips and Cheese
by Editorial Staff
Mexican Bean Soup is made with meat, beans, and spices. Served with tortilla chips and cheese.
Servings: 4
Ingredients
- Beefsteak (cut into pieces) – 350 g
- Canned beans (washed) – 800 g
- Olive oil – 45 g
- Onions (chopped) – 2 pcs.
- Garlic (chopped) – 2 cloves
- Green chili pepper (chopped) – 2 t.
- Chili pepper powder – 2 tbsp
- Ground cumin – 1 teaspoon.
- Bay leaf – 2 pcs.
- Tomato paste – 2 tbsp
- Beef broth – 900 g
- Fresh cilantro (chopped) – 45 g
- Salt to taste
- Ground black pepper – to taste
- Tortilla Chips (Broken)
- Monterey jack cheese or the like (shredded on a grater) – 230 g
Directions
- In a large, thick-walled saucepan over high heat, heat the olive oil, put the pieces of meat, fry until brown.
- Reduce heat, add onion, garlic, and fresh chili to a saucepan, cook, stirring occasionally, for 4-5 minutes.
- Add chili powder and ground cumin to a saucepan, cook for a couple of minutes. Transfer the fried meat back to the saucepan, add bay leaf and tomato paste, pour over the broth, bring to a boil.
- Reduce heat, cover saucepan, cook meat for about 45 minutes, until tender.
- Put a quarter of all the beans in a bowl and mash with a potato grinder, put this puree in a saucepan with soup along with whole beans, cook the Mexican bean soup for 5 minutes. Add cilantro to the soup, season with salt and pepper to taste.
Serve the Mexican Bean Soup in portioned bowls, with crushed chips and cheese in each portion.
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