Express

One-Pan Fire-Roasted Beef and Poblano Soup

with chipotle crema

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 8 oz. Fire Roasted Diced Tomatoes
  • 4 oz. Crushed Tomatoes
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Chipotle Pesto
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    18g
  • Net Carbs
    14g
  • Fat
    40g
  • Protein
    34g
  • Sodium
    1830mg

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. 

  • If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 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.

    Drain excess grease, if desired.

  2. 2

    Finish the Soup

    Stir chicken base, 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. 3

    Make the Crema

    In a mixing bowl, combine sour cream, pesto (to taste), and a pinch of salt. Set aside.

  4. 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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