Beef and Poblano Enchilada Soup

• Gluten free

• Meat

  • 1 1/4 lbs Ground beef

• Produce

  • 2 tbsp Cilantro
  • 3 Garlic cloves
  • 1 Jalapeno
  • 3 Poblano peppers, large
  • 3 Tomatillos, large
  • 1 Yellow onion, small

• Canned Goods

  • 3 1/2 cups Beef stock

• Baking & Spices

  • 1/2 tsp Ancho chili powder
  • 1 Black pepper, fresh ground
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/3 cup Heavy cream
  • 1 Sour cream

Found on willcookforsmiles.com

Description

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
• 1.25 lbs ground beef (85% lean)
• 2 Tbsp vegetable oil
• Salt
• Fresh ground black pepper
• 1 tsp cumin
• ½ tsp ancho chili powder
• 3½ to 4 cups of beef stock
• 2 Tbsp minced cilantro
• ⅓ 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.