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New Mexico Chili Soup

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Submitted by tlpoch

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 453.6
POUND G GROUND BEEF
1 1
MEDIUM MEDIUM ONIONS
chopped
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
16 462.4
OUNCES ML/G TOMATOES, CANNED
½ 2.5
TEASPOON ML GARLIC
minced
4 4
EACH EACH GREEN CHILI PEPPERS
peel, seed, chop *
1 15
TABLESPOON ML CHILI POWDER
1 1
PINCH PINCH CUMIN *
1 1
X X WATER
as needed *
1 1
X X SALT
to taste *

Directions

Heat the oil in a skillet.

Brown the meat and onion. Stir in the flour.

Add the tomatoes.

Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin.

Season with salt. Add enough water to moisten the mix ture.

Simmer for several hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 408 56% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 834mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 18%
Sugars g
Protein 60g
Vitamin A 15% Vitamin C 103%
Calcium 13% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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