Beef Chile Relleno Soup (Slow Cooker)
- 1 pound ground beef or chuck
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 cup onions diced
- 2 garlic cloves minced
- 1-2 jalapeño peppers seeded and minced
- 4 large Roma tomatoes quartered
- 4 cups low-sodium chicken or beef broth
- 4 tablespoons tomato paste
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 4-5 sprigs cilantro fresh; plus more for garnish
- 3 large poblano peppers stems and seeds removed
- 2-3 tablespoons olive oil
- 1 pound Russet potatoes peeled and diced
- Corn tortilla chips
- 2 cups monterey jack cheese shredded
- Sliced avocado
- red or green chiles fresh and sliced
Are you craving chiles rellenos, but don't have time to prepare them? This beef chile relleno soup comes together easily and is sure to satisfy your taste buds. Mom's beef picadillo with potato recipe was a staple in our house. She would prepare it often for taco night. But my favorite variations were her famous beef-stuffed chiles rellenos! This recipe is easy to adapt into a delicious soup for any night of the week. This beef chile relleno soup is tasty straight out of the slow cooker, but why stop there? Top with crunchy tortilla chips and melted cheese! And fresh garnishes are a must.
- Preheat a skillet to medium heat for 3 minutes. Add the beef, salt, pepper and granulated garlic. Using a wooden spoon, break down the beef as it browns and cook for 10 minutes.
- Add the onion, minced garlic and jalapeños. Sautee for another 3 minutes.
- Transfer the beef to the bottom of the slow cooker and turn heat on low.
- Add the tomatoes, 1 cup of broth, tomato paste, oregano, cumin, 1/3 teaspoon pepper and salt to taste to the blender. Blend until smooth and add to the slow cooker. Add the remaining broth and cilantro sprigs. Cover and cook on low for 4 hours.
- While the soup base is cooking in the slow cooker, preheat broiler to high for a few minutes. Open up the poblano peppers and place them onto a baking sheet, skin sides up. Place under the broiler and cook just until skins begin to blister, about 10 minutes. Remove from oven and place into a plastic bag. Set aside.
- In a large skillet, preheat 2-3 tablespoons of oil to medium heat for a few minutes. Add the potatoes. Season lightly with salt and pepper. Cook, stirring as needed, until lightly browned and crisp on most sides. Transfer to a plate lined with paper towels and set aside.
- After the soup has cooked for 4 hours, add the potatoes. Remove the blistered skins from the poblano peppers. Slice the peppers into thin, short strips and add to the soup. Stir to combine. Taste for seasonings. Cover and cook for another 2 hours or until potatoes are fork tender.
- When you are ready to serve, ladle soup into individual stoneware crocks or heavy bowls that are ovenproof. Add some tortilla chips and a generous portion of shredded cheese on top. Place under the broiler just until cheese melts. Garnish with fresh sliced chile pepper, sliced avocado and cilantro.
With this beef- and tomato-based soup, you can prepare several variations. Instead of the potatoes and poblanos, add in 2-3 cups of your favorite frozen vegetable and bean medley. Or you can add 1 full cup of a small uncooked pasta during the last 2 hours of cooking time.