Roasted Poblano and Beef Soup

By 1For_Him

Ingredients

• 6 medium poblano chiles (about 1 1/4 lbs)
• 3 garlic cloves, unpeeled
• 1 cup beef broth, divided
• 1 1/2 lbs lean top round steak
• 2 (16 oz) cans small red beans, undrained
• 1 (16 oz) jar salsa
• 1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
• 1 cup finely chopped onion
• 1 cup frozen corn
• 1 T cumin
• 2 tsp oregano
• 2 T lime juice
• 2/3 cup sour cream

Details

Servings 10

Preparation

Step 1

Cut chiles in half lengthwise. Discard seeds and membranes and place skin side up on foil-lined baking sheet. Flatten with hand. Add unpeeled garlic to baking sheet. Broil 15 minutes or until chiles are blackened. Place chiles in zip-top plastic bag and seal. Let stand for 10 minutes. Peel chiles and garlic.

Place 1/2 of chiles, garlic, and 1/4 cup beef broth in a food processor. Process until smooth. Coarsely chop remaining half of chiles.

Trim fat from steak and cut into 1-inch cubes. Place pureed chile mixture, chopped chiles, remaining 3/4 cup beef broth, steak, beans, salsa, tomatoes, onion, corn, cumin, and oregano in crock pot. Stir well and cover. Cook on high for 1 hour, reduce heat, and cook on low for 6 + more hours. Stir in lime juice. Top servings with sour cream.