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Spicy Mexican Ground Beef Potato Soup

A creamy, spicy broth featuring tender ground beef and hearty potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.25 lb lean 80/20 ground beef
  • 0.75 tbsp olive oil For cooking
  • 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 Swanson beef broth recommended
  • 14 oz can diced tomatoes, undrained
Seasonings
  • 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
Garnishes
  • Greek yogurt Preferably Fage for its thick texture
  • Cotija cheese
  • Fresh cilantro
  • Tortilla chips For serving

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they’re soft and translucent.
  2. Toss in the ground beef and cook until it’s browned. Drain any excess fat.
  3. Stir in the poblano peppers, potatoes, and corn tortillas and cook for a few minutes.
  4. Pour in the beef broth and add the diced tomatoes. Stir well.
  5. Season with salt, garlic powder, cumin, oregano, and black pepper. Bring to a gentle boil.
  6. Reduce to low heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
  7. Serve hot, garnished with Greek yogurt, cotija cheese, cilantro, and a side of tortilla chips.

Notes

Store the soup in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. For a creamier texture, mash some of the potatoes directly in the soup.