Mexican Chili Soup Recipe

Mariana Zendejas from Don Gallo stopped by our studio to show us her special soup for October.


  • 1 pound ground beef
  • 1 large white onion
  • 2 cloves garlic, peeled and crushed
  • 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons Mexican oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 large tomatoes, peeled, seeded, and chopped
  • 3 chipotles and salsa
  • 4 to 5 cups ground beef
  • 32 oz cooke beans
  • Chopped fresh cilantro leaves, garnish
  • Finely chopped white onions, garnish
  • Sour cream, garnish


In a large heavy pot heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 15 minutes, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the beans until the mix its perfectly combined.

Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.

*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.


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