Ingredients
- half an onion
- 1 lb stew meat (cubed)
- 1 jalapeño
- 1 can green chilies
- 2 large potatoes cubed
- 5 c. water
- 6 beef bullion cubes
Brown beef with onion and jalapeño in large pot. Mix in the rest of the ingredients. Once boiling, reduce heat and simmer until potatoes are cooked (15-20 min.)
Serves 4 adults.
For a tasty variation serve with tortilla chips, cheese, sour cream, and guacamole in the soup (we discovered this to help tone down the spiciness when we thought we'd put in 2 or 3 jalapeños)
4 comments:
We made this in Mexico and improvised by adding leftover roast from Sunday's meal instead of the stew meat. I think we also used real chilies instead of canned. If you use more broth, it's SOUPer good!
We didn't have any green chilies on hand so we put in a can of tomatoes with green chilies and that turned out really good. It was a little too spicy for our taste, so next time we will only add half a can.
How many oz is the can of green chilis? They make a little on and a bigger one (and biggest ones but osiously I'm not going to put in 24 oz of green chilis . . . I think the others are like 4 and 6 oz.)
Also, to make it thicker and more like stew than soup, I add potato flakes. Once I added too many because I wasn't patient enough to let it absorb, and they turned into delicious deluxe mashed potatoes. So you can choose your own thickness and enjoy!
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