Spicy Mexican Ground Beef Potato Soup – flirtyfood
Ever had a soup that warms not just your belly but your soul?
Picture this: a creamy, spicy broth, tender ground beef, and hearty chunks of potato swimming together in a savory pool of Mexican flavor goodness. With an irresistible kick from poblano peppers and the comforting embrace of melted cheese, this Spicy Mexican Ground Beef Potato Soup could be your new cozy companion during chilly evenings. It’s quick, fulfilling, and ready to steal the show at your dinner table.
Why make this recipe
So, why should you whip up this deliciousness? Here are a few reasons that make it impossible to resist:
- One-pan wonder: Who has time for endless clean-up? This beauty cooks all in one pot! 🙌
- Budget-friendly: It doesn’t break the bank, making your wallet as happy as your taste buds.
- Family fave: Kids and adults alike gobble it down, ensuring zero leftovers. (But if there are leftovers, good for you! 😏)
Ingredients
You don’t need fancy stuff — just these basics!
- 2.25 lb lean 80/20 ground beef
- 0.75 tbsp olive oil
- 2 large onions (diced into 1/2-inch pieces)
- 3 poblano peppers
- 2 large potatoes (peeled and cut into 1-inch chunks)
- 6 corn tortillas
- 64 fl oz beef broth (I always use Swanson beef broth)
- 14 oz can diced tomatoes, undrained
- 1.5 tbsp salt
- 1.25 tbsp garlic powder
- 1.25 tbsp cumin (freshly toasted for better aroma)
- 1.25 tbsp oregano
- 0.5 tsp black pepper
- Greek yogurt (I prefer Fage for its thick texture)
- Cotija cheese
- Fresh cilantro
- Tortilla chips
Directions
- In a large pot, heat the olive oil over medium heat. Add the onions and cook until they’re soft and translucent.
- Toss in the ground beef and cook until it’s browned. Drain any excess fat.
- Stir in the poblano peppers, potatoes, and corn tortillas and cook for a few minutes.
- Pour in the beef broth and add the diced tomatoes. Stir well.
- Season with salt, garlic powder, cumin, oregano, and black pepper. Bring to a gentle boil.
- Reduce to low heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Serve hot, garnished with Greek yogurt, cotija cheese, cilantro, and a side of tortilla chips.
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How to make Spicy Mexican Ground Beef Potato Soup – flirtyfood (Overview)
Let’s make this masterpiece step-by-step! Start with those diced onions getting cozy in the olive oil—who doesn’t love a good sizzle? Once they’re aromatic and soft, invite the ground beef to the party. Browning it adds a lovely depth of flavor—don’t get too distracted; you want it golden and delightful! After adding all that colorful produce, your kitchen will smell like a fiesta. Trust me, your neighbors may pop over to find out what’s cooking.
Pro tip: Don’t skip toasting the garlic and cumin—this little dance gets the aroma to the next level!
How to serve Spicy Mexican Ground Beef Potato Soup – flirtyfood
Serving this soup is all about that visual appeal! Ladle it up in vibrant bowl ware—just picture the creamy, spicy broth contrasting with the vibrant toppings. Crumbled cotija cheese adds a lovely white touch, while a sprinkle of cilantro invigorates it with a pop of green. Serve beside some tortilla chips for that irresistible crunch! 😋
How to store Spicy Mexican Ground Beef Potato Soup – flirtyfood
This soup keeps beautifully! Store it in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. When you’re ready to enjoy it again, heat it slowly on the stovetop. 😉
Tips to make Spicy Mexican Ground Beef Potato Soup – flirtyfood
- For more heat, add some chopped jalapeños—because who doesn’t love a spicy thrill?
- Switch up the meat: ground turkey or even cooked lentils work fantastic if you’re feeling adventurous.
- Want it thicker? Mash some of the potatoes directly in the soup to create a creamier texture without adding cream.
Variation
Feeling experimental? Try adding black beans or chickpeas for that extra protein punch, or swap the potatoes for sweet potatoes to give a twist on flavors!
FAQs
Can I make this soup ahead of time?
Absolutely! It’s even better the next day as the flavors meld together beautifully.
Is there a way to make this vegan?
For a vegan twist, simply swap the beef for mushrooms or tofu and use vegetable broth!
How do I freeze this soup?
Let it cool completely before transferring to freezer-safe containers. Leave some space at the top, as it will expand.
📌 Pin this recipe for your next cozy dinner night!
Spicy Mexican Ground Beef Potato Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the onions and cook until they’re soft and translucent.
- Toss in the ground beef and cook until it’s browned. Drain any excess fat.
- Stir in the poblano peppers, potatoes, and corn tortillas and cook for a few minutes.
- Pour in the beef broth and add the diced tomatoes. Stir well.
- Season with salt, garlic powder, cumin, oregano, and black pepper. Bring to a gentle boil.
- Reduce to low heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Serve hot, garnished with Greek yogurt, cotija cheese, cilantro, and a side of tortilla chips.
