Beef and Poblano Enchilada Soup

Beef and Poblano Peppers Enchilada Soup.
Course Soup
Cuisine American
Keyword beef, Enchilada
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Lyuba Brooke


  • 1 small yellow onion
  • 3 large tomatillos
  • 3 large poblano peppers
  • 1 jalapeno take out the seeds for less spice
  • 3 garlic cloves pressed
  • 1.25 lbs ground beef 85% lean
  • 2 Tbsp vegetable oil
  • Salt
  • Fresh ground black pepper
  • 1 tsp cumin
  • 1/2 tsp ancho chili powder
  • 3 1/2 to 4 cups of beef stock
  • 2 Tbsp minced cilantro
  • 1/3 cup heavy cream
  • Sour cream for serving


  1. Slice onions and dice tomatollos. Take the seeds and membrane out of poblano peppers and jalapenos and slice them thin. (If you want spicier soup, keep the seeds in jalapeno.)
  2. Preheat a medium pot over medium heat and add oil.
  3. Add onion, tomatillos, poblanos, and jalapeno to the pot. Mix and cook veggies until softened.
  4. Add garlic and mix well.
  5. Add ground beef and break it up with a wooden spoon. Cover the pot with a lid and cook for a few minutes. Stir well and add salt and pepper. Cover and cook until beef is no longer red.
  6. Add beef stock, cumin, and chili powder. Mix well and bring to boil. Once soup starts to boil, turn down the heat to medium-low.
  7. Stir in cilantro and cook for about 15 minutes. Taste to see if you want to add any more spice or salt.
  8. Stir in heavy cream and cook for a couple more minutes.
  9. add a dollop of sour cream when serving the soup.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.