Ingredients
Scale
- 1 lb ground beef
- 8 oz fresh Mexican pork chorizo, casing removed
- 3 large poblano peppers
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 4 cups beef broth, preferably low-sodium
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese, softened and cubed
- 1 tablespoon olive oil, only if needed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder, optional
- Salt and black pepper, to taste
- 2 tablespoons chopped cilantro
Optional Toppings
- Extra Monterey Jack
- Sour cream
- Sliced jalapeños
- Chopped cilantro
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Instructions
- Broil poblanos on a suitable metal tray until blistered, turning as needed. Cover in a bowl 10 minutes, then peel, stem, seed, and dice.
- Cook chorizo in a large pot until it reaches 160°F. Transfer out if needed and remove excess fat.
- Cook beef until it reaches 160°F, breaking into crumbles. Drain excess fat. Add onion for 3–4 minutes, then garlic and spices for 30 seconds.
- Return chorizo and add peppers and broth. Simmer gently 10–15 minutes.
- Reduce heat. Whisk cream cheese with a ladle of hot broth, stir into the soup, then add cream and milk. Heat gently without vigorous boiling.
- Lower heat further or remove from burner. Add Monterey Jack gradually, stirring until melted.
- Adjust seasoning and consistency, add cilantro, and serve with optional toppings.
- Prep Time: About 20 minutes, including pepper handling
- Cook Time: Approximately 35–50 minutes with overlapping tasks
Nutrition
- Serving Size: About 6