Mexican Chili Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 2 (15.5 ounce) cans red kidney beans, rinsed and drained
• 1 (4 ounce) can diced green chilies
• 4 cups beef broth
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ground beef and cook until browned, about 10 minutes.
3. Stir in the chili powder, cumin, coriander, oregano, salt, and pepper and cook for 1 minute.
4. Add the diced tomatoes, beans, green chilies, and beef broth. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
5. Stir in the cilantro and cook for 5 more minutes.
6. Stir in the sour cream and simmer for 2 more minutes.
7. Serve with your favorite toppings.

Interesting Facts

• The chili pepper is native to South America and has been used in Mexican cuisine since pre-Columbian times.
• Cilantro is an herb native to the Mediterranean and is a common ingredient in Mexican cuisine.
• Sour cream is a very popular topping for Mexican dishes, and it adds a great flavor to this soup.