Express
Fire-Roasted Beef and Poblano Soup
with chipotle crema
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Ryan Pugh
Two kinds of tomatoes, ground beef, and fresh poblano are the amazing elements that bring this soup together, and you know what else is amazing? It comes together in less than 15 minutes. That's a jaw-dropper for you, and while that jaw is down, you can fill it with yummy, warm soup.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Fire Roasted Diced Tomatoes
- 4 oz. Crushed Tomatoes
- 1 Poblano Pepper
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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2 tsp. Chipotle Pesto
- 2 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates19g
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Net Carbs15g
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Fat39g
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Protein34g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare Ingredients and Start Soup
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground beef and poblanos (use less if spice-averse) to hot pan. Stir occasionally, breaking up beef, until poblanos begin to soften, 4-5 minutes. -
2 Finish the Soup
Stir demi-glace, diced tomatoes, crushed tomatoes, 1 cup water, chile and cumin rub, 1/2 tsp. salt, and 1/4 tsp. pepper into hot pan. Bring to a boil.
Once boiling, cover. Stir occasionally until poblanos are tender and ground beef reaches a minimum internal temperature of 160 degrees, 4-5 minutes.Remove from burner.While soup cooks, continue recipe. -
3 Make the Crema
In a mixing bowl, combine sour cream, pesto (to taste), and a pinch of salt. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, topping soup with cheese and crema (to taste). Bon appétit!
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