Imagine a steaming bowl of Ground Beef Poblano Soup, where the rich aroma of roasted poblanos mingles with the savory scent of ground beef and spices, enveloping your senses in warmth and comfort.
The vibrant colors of diced tomatoes and corn, paired with the hearty texture of black beans, create a visually appealing and satisfying dish.
This soup holds a special place in my heart, reminding me of a chilly evening when it saved me from a dinner dilemma, quickly turning into a family favorite.
Perfect for busy weeknights or leisurely Sunday suppers, this recipe is both nourishing and straightforward.
It offers a delightful escape into the comforting flavors of Mexican cuisine, bringing joy to every spoonful.
Ready to plunge into this cozy culinary experience? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with roasted poblano peppers and aromatic spices.
- Freezes beautifully for convenient meal prep and future enjoyment.
- Uses pantry staples, making it budget-friendly and easy to prepare.
- Provides a hearty meal with protein-rich beef, beans, and corn.
- Complements any meal with its vibrant, comforting Mexican-inspired taste.
Ingredients
- 1 pound ground beef — choose lean for a healthier option.
- 2 tablespoons olive oil — extra virgin preferred for flavor.
- 1 medium onion, chopped — yellow onions work best.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 2 poblano peppers, roasted and diced — roast for a smoky taste.
- 1 can (14.5 ounces) diced tomatoes — opt for organic if available.
- 4 cups beef broth — low-sodium recommended for better control of salt levels.
- 1 teaspoon ground cumin — guarantees a warm, earthy flavor.
- 1 teaspoon chili powder — use mild or spicy based on preference.
- Salt to taste — adjust to your liking.
- Black pepper to taste — freshly ground preferred.
- 1/2 cup corn kernels — fresh or frozen works.
- 1/2 cup cooked black beans — rinse canned beans thoroughly.
- 1/4 cup fresh cilantro, chopped — adds a fresh, citrusy touch.
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until they turn soft and translucent, which should take about 3-4 minutes.
Stir occasionally to prevent sticking. This step builds the aromatic base for the soup, enhancing the overall flavor.
Make sure that the garlic doesn’t burn as it can become bitter.
Brown the Beef
Add the ground beef to the pot. Cook until it’s completely browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes. Browning the beef adds depth and richness to the soup.
Make sure there’s no pink left in the meat before proceeding to the next step.
Combine Peppers & Tomatoes
Stir in the roasted and diced poblano peppers along with the can of diced tomatoes. Mix well to combine all the ingredients. The roasted poblanos add a smoky flavor while the tomatoes provide a slight acidity that balances the richness of the beef.
Simmer with Broth
Pour the beef broth into the pot. Bring the mixture to a gentle simmer. Stir in the ground cumin, chili powder, salt, and black pepper. Allow the soup to simmer for about 15 minutes.
This step melds the flavors together and lets the spices infuse the broth, creating a flavorful base.
Add Corn & Beans
Stir in the corn kernels and cooked black beans. Continue to cook for an additional 10 minutes. This step adds texture and a hint of sweetness from the corn, while the beans contribute protein and fiber.
Confirm everything is well combined and heated through.
Rest & Garnish
Remove the pot from heat and let the soup rest for 5 minutes. This allows the flavors to settle and develop further.
Garnish with freshly chopped cilantro just before serving. The cilantro adds a fresh, herbaceous note that complements the rich flavors of the soup. Serve with warm tortillas or crusty bread for a satisfying meal.
Ingredient Swaps
- For a vegetarian version, replace ground beef with plant-based ground meat or lentils.
- Substitute poblano peppers with green bell peppers if they aren’t available in your region.
- Use vegetable broth instead of beef broth for a lighter or vegetarian option.
- If you’re on a tighter budget, canned corn and beans can be swapped with frozen or dried versions, respectively, while adjusting the cooking time accordingly.
You Must Know
1. Use Fresh Spices: To enhance the flavor of your Ground Beef Poblano Soup, use fresh spices like cumin and chili powder. This will give your soup a more vibrant and aromatic taste.
2. Roast Poblano Peppers: For an authentic and smoky flavor, roast the poblano peppers under a broiler or directly on a gas flame until the skin is charred.
Peel off the skin after roasting to enhance their flavor.
3. Simmer for Flavor: Allow the soup to simmer after adding the beef broth. This will help the flavors meld together, resulting in a richer taste.
4. Let Soup Rest: After cooking, let the soup rest for 5 minutes before serving. This resting time helps the flavors settle and develop further.
5. Garnish with Fresh Cilantro: Before serving, garnish the soup with fresh cilantro. This adds a fresh, herbal note that complements the other flavors in the soup.
Serving Tips
- Serve the soup with warm tortillas or crusty bread for a complete meal.
- Top with a dollop of sour cream for added creaminess and flavor.
- Garnish with avocado slices for a fresh and creamy contrast.
- Pair with a side salad for a light, balanced meal.
- Add a squeeze of lime juice before serving for a zesty finish.
Storage & Make-Ahead
Ground Beef Poblano Soup can be stored in the refrigerator for 3-4 days.
For make-ahead convenience, prepare and freeze the soup in airtight containers for up to 2 months.
Thaw in the refrigerator overnight and reheat on the stove for a quick, flavorful meal anytime.
Reheating
To gently reheat Ground Beef Poblano Soup, use a microwave-safe bowl.
Cover and heat on medium for 2-3 minutes.
Alternatively, warm on the stovetop over low heat.
You can also reheat it in a preheated oven at 300°F.
Cultural Significance of Poblano Peppers
After enjoying the comforting warmth of reheated Ground Beef Poblano Soup, let’s explore the vibrant world of poblano peppers.
I remember my first encounter with these dark green beauties at a bustling Mexican market. “Try them roasted,” the vendor insisted, his eyes twinkling with pride. He wasn’t wrong. Roasting transforms poblanos into smoky, rich gems—adding depth to any dish.
Native to Puebla, Mexico, these peppers are a staple in traditional dishes like chiles en nogada, a delight of stuffed peppers draped in walnut sauce.
I’ve learned that they symbolize Mexican culinary heritage, offering mild heat that invites creativity.
Next time you savor their earthy, slightly sweet flavor, remember the cultural tapestry they represent. They’re more than just an ingredient—they’re a story.
Final Thoughts
Give this Ground Beef Poblano Soup a try for a cozy and flavorful meal that captures the essence of Mexican cuisine! Feel free to tweak the spices to suit your taste or add a splash of lime for an extra zing.
Frequently Asked Questions
Can I Freeze the Ground Beef Poblano Soup?
You can definitely freeze it! I’ve done it before, and it works great. Just cool the soup completely, then transfer it to airtight containers. When you’re ready, reheat and enjoy all those flavors again. It’s convenient!
How Can I Make the Soup Spicier?
I love a spicy kick in my soups! Try adding extra roasted poblanos or a diced jalapeño. Once, I tossed in a dash of cayenne, and wow, did it heat things up! What’s your spice preference?
What Can I Use Instead of Poblano Peppers?
When I ran out of poblano peppers, I swapped them with jalapeños for a kick. It’s like adding a bit of fiery salsa to the soup! Just be ready for some extra heat, my friend.
Is This Soup Suitable for a Slow Cooker?
I’ve tried adapting this soup for a slow cooker, and it works beautifully! Just brown the beef and saute onions first. Then toss everything into the slow cooker. It’ll fill your home with an amazing aroma all day.
How Can I Make the Soup Vegetarian?
I once swapped ground beef with crumbled tempeh, and it worked wonders! Sauté it with onions and garlic, then proceed as usual. It’s heartwarming and satisfying. Trust me, you’ll love this vegetarian twist just as much!
Ground Beef Poblano Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 pound ground beef
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 poblano peppers roasted and diced
- 1 can diced tomatoes 14.5 ounces
- 4 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- 1/2 cup corn kernels
- 1/2 cup cooked black beans
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until soft.
- Add ground beef, cook until browned.
- Stir in roasted poblano peppers and diced tomatoes.
- Pour in beef broth and bring to a simmer.
- Add cumin, chili powder, salt, and black pepper.
- Stir in corn and black beans, cook for 10 more minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
