Creamy Poblano Soup
I love a good, hearty, hot soup in when the weather gets cooler, or for those freezing Winter nights of which we have very few here in Texas. This soup was just amazing! I modified a recipe from Epicurious, adding in about a pound of ground beef seasoned with garlic, cumin, and pepper spices, substituting heavy whipping cream for a large can of Cream of Mushroom soup, and adding in a cup of our favorite salsa to add a little more kick, and omitting the butter altogether (it doesn’t need it!).
The roasted poblano peppers really make this soup sooo delish! It’s hard to stop eating it!
This recipe I came up with on the fly, based very loosely on the traditional Chicken tortilla soup – but instead, using beef seasoned with taco seasoning (garlic & cumin), adding black beans (canned or already cooked, otherwise they get crunchy – ask me how I know!), a cup of salsa, two-three cups of frozen veggies from our fridge, cooked for a few hours in a slow cooker, creates the most wonderful, scrumptious, complex-texture of soup with Mexican flavor. We ate it with cheese, guacamole, and chips to garnish!
My picky-eater actually really enjoyed it! Success!!!!