Sunday, April 23, 2017

Ancho Chili Beef Vegetable Soup

Ingredients for 8 servings

1 can (15 oz.) whole kernel corn, drained
1 large tomato, seeded and chopped
1 large white onion, chopped
1 medium zucchini, chopped
1 ½ lbs. boneless beef chuck, trimmed and cut into ½-inch cubes
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
2 Tbsp. vegetable oil, divided
2 tsp. ground ancho chile pepper
3 Tbsp. Beef flavor Bouillon
4 cups water


Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef. Remove and set aside.

Add remaining 1 tablespoon oil and cook onion and corn about 4 minutes or until corn starts to brown, stirring occasionally. Add garlic, tomato paste, ground chili pepper about 1 minute, stirring occasionally. Stir in water and Knorr® Beef flavor Bouillon and bring to a boil. Reduce heat, return beef to saucepot and simmer covered about 1 hour, stirring occasionally. Add zucchini and tomato and simmer uncovered about 10 minutes or until zucchini is tender. Garnish with chopped fresh cilantro.

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