Beef and Poblano Enchilada Soup
Nov 17, 2025 03:10 PM
“Mmmm” is the only sound you will hear at dinner when you serve this Beef and Poblano Peppers Enchilada Soup. So much flavor, your taste buds will be in heaven.
For those of you who are wondering why I named this soup “beef enchilada soup,” it’s very simple. One of our all time favorite enchilada dishes is my Beef Enchiladas Verde. They are absolutely delicious and there is no surprise that it inspired a soup.
With the fall season in full spring, I thought this recipe would be a great one to share. It’s hearty and filling, yet it’s not heavy on calories. It’s loaded with fresh veggies, some spice from peppers, and of course, can’t miss the cilantro. Wonderful tasting soup all around.
If you’re feeling like making this soup taste even more like my beef enchiladas, stir in some shredded Monterrey Jack cheese before serving. You can also add some crunchy tortilla strips on top. To make tortilla strips, you can either fry them or bake them. Just cut corn tortillas into strips and fry them at 350°F for about 40-45 seconds, or bake them at 400°F for 5-8 minutes, until golden brown.
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
- 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
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
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