Core tomato and cut into 1/2" dice.

Mince garlic.

Stem poblano pepper, seed, and cut into 1/2" 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 pot over medium-high heat and add 1 tsp. olive oil.

Add ground beef, garlic, and poblanos (use less if spice-averse) to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner. Carefully drain excess grease, if desired.

In a mixing bowl, combine 3/4 the cornstarch (remaining is yours to use as you please!) and 2 Tbsp. water. Stir until dissolved. Set aside.

Return pot with beef mixture to medium heat. Add 1 1/2 cups water and chicken base to hot pot. Bring to a simmer.

Once simmering, add cornstarch-water mixture. Stir to combine.

Add half the tomatoes (reserve remaining for garnish), taco seasoning, and 1/2 tsp. salt to hot pot and stir to combine.

Add cream cheese and half the shredded cheese (reserve remaining for garnish) and stir until cheese is melted and combined. Reduce heat to low, cover, and simmer until peppers are tender, 5-7 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping soup with tortilla strips, remaining shredded cheese, and remaining tomatoes. Bon appétit!