Beef and Poblano Enchilada Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 small yellow onion

3 large tomatillos

3 large poblano peppers

1 jalapeno (take out the seeds for less spice)

3 garlic cloves (pressed)

1 ¼ lbs ground beef (85% lean)

2 Tbsp vegetable oil

Salt

Fresh ground black pepper

1 tsp cumin

1/2 tsp ancho chili powder

3 1/2 to 4 cups of beef stock

2 Tbsp minced cilantro

1/3 cup heavy cream

Sour cream for serving

Directions

Slice onions and dice tomatollos. Take the seeds and membrane out of poblano peppers and jalapenos and slice them thin. (If you want spicier soup, keep the seeds in jalapeno.)

Preheat a medium pot over medium heat and add oil.

Add onion, tomatillos, poblanos, and jalapeno to the pot. Mix and cook veggies until softened.

Add garlic and mix well.

Add ground beef and break it up with a wooden spoon. Cover the pot with a lid and cook for a few minutes. Stir well and add salt and pepper. Cover and cook until beef is no longer red.

Add beef stock, cumin, and chili powder. Mix well and bring to boil. Once soup starts to boil, turn down the heat to medium-low.

Stir in cilantro and cook for about 15 minutes. Taste to see if you want to add any more spice or salt.

Stir in heavy cream and cook for a couple more minutes.

add a dollop of sour cream when serving the soup.

Nutrition

• Calories: 499 kcal
• Total Fat: 36 g
• Saturated Fat: 16 g
• Unsaturated Fat: 15 g
• Trans Fat: 2 g
• Cholesterol: 123 mg
• Sodium: 526 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 31 g