A wonderful beef enchilada soup that's loaded with flavor from tender beef, roasted poblano peppers, and classic enchilada sauce. Perfect for a cozy meal on a chilly day!
Ingredients: 1 lb beef, diced. 2 poblano peppers, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups beef broth. 1 cup enchilada sauce. 1 cup corn kernels. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. Tortilla strips, avocado slices, shredded cheese, and cilantro for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced beef and cook until browned. Add diced poblano peppers, onion, and garlic. Cook until softened. Stir in black beans, diced tomatoes, beef broth, enchilada sauce, corn kernels, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.
Prep Time: 15 minutes
Cook Time: 30 minutes
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