Ancho Chili Beef & Vegetable Soup Recipe serves: 8
Prep Time: 20 min
Cook Time: 1 hr 40 min

Ancho Chili Beef & Vegetable Soup

If you're looking for a new soup recipe packed with beef, look no further. Beef and veggies awaken your taste buds with this delicious Ancho Chili Beef Vegetable Soup.


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


  1. Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef. Remove and set aside.
  2. 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.
  • *Substitution: Use 1 chipotle pepper in adobo sauce, finely chopped.

    Cost per recipe**: $9.70.

    Cost per serving*: $1.21.

    **Based on average retail prices at national supermarkets.