Servings: 8 people
2 pounds ground beef
3 tsp. taco seasoning
3 tsp. cumin
1 tsp. chili powder
1 tsp. seasoned salt
2 poblano peppers roasted, skinned, & chopped*
1 red onion diced
2 cloves fresh garlic minced or pressed
1 jalapeño chopped (keep seeds for extra spice, remove for a milder flavor)
1 red or orange bell pepper cut into thin slices
2 cups strained or diced tomatoes*
4 cups Kettle & Fire Bone Broth beef or chicken broth
1 cup cream cheese
Juice of 4 limes
Salt and pepper to taste
Crumbled cotija cheese
- Sauté ground beef on high heat in a large soup pot with taco seasoning, cumin, and seasoned salt, stirring to prevent anything from sticking, until brown.
- Roast the peppers while you’re cooking the meat, turning them occasionally to ensure all sides are totally blackened.
- Once the meat is mostly cooked through (about 5 minutes), remove from the pot, strain the juices into a separate bowl, and set the beef aside.
- Turn the heat down to medium, pour 2 tablespoons of the beef juices back into the pot, and add onions, garlic, bell pepper, and jalapeño.
- Sauté until softened (about 3 minutes).
- Add strained tomatoes and stir to incorporate.
- Clean the skin off of the peppers, loosely chop them (careful to remove seeds if you’re sensitive to spice), and add them to the pot.
- Add beef broth, the block of cream cheese, and lime juice, stirring to break up the cream cheese and allow it to totally melt into the soup.
- Taste and add additional salt or pepper if needed.
- Serve piping hot, each bowl topped with half of a cubed avocado, 2 tablespoons of cotija cheese, scallions, & cilantro.