Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 poblano peppers, roasted, peeled, and diced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup heavy cream
- 8 ounces Monterey Jack cheese, shredded
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado slices, tortilla strips
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Add diced roasted poblano peppers, chicken broth, diced tomatoes, and kidney beans to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Stir in heavy cream and Monterey Jack cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, avocado slices, and tortilla strips.
Notes
For a thicker soup, you can blend a portion of it with an immersion blender before adding the cream and cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg