Mexican Poblano Burger Soup

16 Oct
Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

After we got back from our trip to the coast for our anniversary, I harvested the last of my chile peppers and the wee tomatillos and poblanos I managed to eke out with our short summer weather. Half the hot peppers had turned red while we were gone, but that’s OK as I like spicy!

Cooking is quite the challenge one-handed, but I’ve figured out some hacks to where I don’t ask for much assistance any more in food prep. Dicing a fresh onion is the hardest I’ve found, but luckily I have a bag of diced onion in the freezer that I brought home from a work potluck, which can be used in soups and stews.

Tips: A mini food processor can be used for a rough dice of carrots, celery, and onion, and a pair of kitchen shears does quick work on green onions. I do have limited use of my left thumb and forefinger, so I place the green onion between those two fingers and snip away!

This soup was the culmination of wanting to use my peppers and tomatillos in something as well as a large leek that needed to be cooked stat. I roasted the poblanos, tomatillos, and a serrano until charred, then had my daughter peel and mince them for me. I then scrounged the freezer and pantry and came up with a half pound of burger, black beans, and golden hominy. Combined with my homemade beef stock, a filling Mexican-style soup was on the horizon!

I’m still limiting my prep photos until I have two hands again but this is a pretty straight-forward soup recipe. Note: I used all my very small poblano peppers and tomatillos in this, but have adjusted the recipe below for standard grocery-sized produce.

Pepper and Tomatillo Harvest

Pepper and Tomatillo Harvest

Mexican Poblano Burger Soup

1 large leek, halved lengthwise and sliced
3 peeled, rinsed and roasted tomatillos
1 large roasted and peeled poblano, minced
1 roasted and peeled serrano pepper, minced
1/2 pound ground beef
1 teaspoon olive oil
2 cloves garlic, peeled and minced
Ground black pepper, to taste
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder
4 cups homemade or low sodium beef stock or broth
1 can black beans, drained and rinsed
1 can golden hominy, drained and rinsed
2 soft corn tortillas, diced large
Juice squeezed from a large lime wedge
Tortilla chips, sour cream, and cilantro for garnish (optional)

Roast and prep the peppers and tomatillos. In a soup pot or Dutch oven, brown the ground beef and leeks in 1 teaspoon olive oil until burger is browned and leeks have softened. Add the minced garlic in the last minute of cooking them.

Add the rest of the ingredients except the garnishes and stir to combine. Bring to a simmer and cook 15-20 minutes until the tortillas have dissolved and soup thickens, stirring occasionally.

Ladle into bowls and serve with desired garnishes. This soup was even better the next day!

Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!





59 Responses to “Mexican Poblano Burger Soup”

  1. Conor Bofin October 16, 2016 at 9:15 am #

    Lovely idea Kathryn. The soup looks like the kind of thing I could eat right now. It’s cool and damp here right now.

    Liked by 1 person

    • anotherfoodieblogger October 16, 2016 at 9:32 am #

      Thank you Conor! We had one heck of a wind and rain storm event here in the PNW with hurricane force winds the past couple of days, but according to the meteorologists it was ‘just a storm.’ πŸ™‚

      Liked by 1 person

  2. Teagan Geneviene October 16, 2016 at 9:35 am #

    Have mercy! You are so creative in the kitchen, Kathryn. The soup sounds amazing. The photos are lovely too.
    I hope your hand is progressing nicely.
    The weather here has finally cooled enough that I can eat soup (and have some red wine — two things that are just too warm for me in the heat and humidity). Yesterday I made a pot of soup similar to your wonderful kale and cannellini bean recipe. Yum!
    This one sounds unique and delicious too. Mega hugs.

    Liked by 1 person

    • anotherfoodieblogger October 16, 2016 at 9:40 am #

      Gosh thanks so much Teagan! I saw your post yesterday but got to it too late as comments were closed. I think you are doing a fine job with your blog break. Best of luck with your pantser series book! I did see you tagged me in that soup post but I wasn’t able to comment on that one either!!! It sounded yummy! xoxoxo

      Liked by 1 person

  3. Cheryl "Cheffie Cooks" Wiser October 16, 2016 at 9:36 am #

    Great soup one handed KR- glad the winds have subsided for you! xoxoxo ccc

    Liked by 2 people

  4. D. Wallace Peach October 16, 2016 at 9:38 am #

    Looks good, Kathryn, perfect for a cool fall day. πŸ˜€

    Liked by 1 person

  5. Tasty Eats Ronit Penso October 16, 2016 at 9:51 am #

    Such a tasty soup! Love the peppers and tomatillos in it. πŸ™‚

    Liked by 1 person

  6. gina@mytinytexaslife October 16, 2016 at 11:50 am #

    Yum….especially with the tomatillos. We are out of town and this is the first time I have had access to wifi. Makes a person cray cray without all the tech. Cant wait to get home and catch up with all the great food posts. 😊

    Liked by 1 person

    • anotherfoodieblogger October 16, 2016 at 12:10 pm #

      Thanks Gina! I love my time off going dark. I get to catch up on my magazines and books!

      Liked by 1 person

      • gina@mytinytexaslife October 17, 2016 at 11:18 am #

        Well… was a family reunion so not that relaxing. 😢

        Liked by 1 person

      • anotherfoodieblogger October 17, 2016 at 11:23 am #

        Ooh, totally understand…


  7. Bernadette October 16, 2016 at 12:52 pm #

    Oh boy that looks good. I have been away. What happened to your hand?

    Liked by 1 person

  8. Gerlinde/Sunnycovechef October 16, 2016 at 1:54 pm #

    What a nice combination of flavors and just the right thing for a rainy day.

    Liked by 1 person

  9. Jodi October 16, 2016 at 3:00 pm #

    Yummy! AND one-handed πŸ™‚ I made stuffed pepper soup today – somewhat similar in that I used tomatoes, peppers and ground beef!

    Liked by 1 person

  10. Karina Pinella October 16, 2016 at 4:35 pm #

    Ay yay yum! Another recipe to use in the future.

    Liked by 1 person

  11. Freda @ Aromatic essence October 16, 2016 at 7:31 pm #

    Kudos to you for still managing to put up such a tasty soup, Kathryn. Hope you feel better soon πŸ™‚

    Liked by 1 person

  12. Kouzounas Kitchen October 16, 2016 at 7:54 pm #


    Liked by 1 person

  13. Sumith Babu October 16, 2016 at 8:40 pm #

    Lovely soup!! And the photographs are amazing.

    Liked by 1 person

  14. bradthegourmand October 17, 2016 at 7:25 am #

    Glad your finger is healing Kathryn. I broke my shoulder a couple of years ago and I know how challenging cooking can be when use of a hand or arm is limited. The soup looks amazing, as usual! Thanks for sharing!

    Liked by 1 person

  15. Michelle Williams October 17, 2016 at 9:40 am #

    Did somebody say spicy? Of course you like spicy, you are a Texas girl. I like spicy too. Great soup recipe!!!

    Liked by 1 person

  16. Lynz Real Cooking October 17, 2016 at 7:01 pm #

    So lovely KR! Hope you are on the mend xxx

    Liked by 1 person

  17. Sadie's Nest October 18, 2016 at 8:15 am #

    Yum! My family would love this!

    Liked by 1 person

  18. Sam Fleming October 18, 2016 at 2:41 pm #

    How fabulous that you are keeping this up one-handed! And the soup sounds/looks wonderful, too!

    Liked by 1 person

  19. ChgoJohn October 18, 2016 at 9:51 pm #

    This post and soup are wonderful, Kathryn. Glad to see that your injury did not in any way affect your creativity. Even though your daughter helped, it’s incredible that you prepared both the soup and this post with one hand. I bet this soup didn’t last very long. No leftovers that night.

    Liked by 1 person

  20. StefanGourmet October 19, 2016 at 9:37 am #

    Have never had or even thought of Mexican soup. It looks and sounds good, though. Hope you will be able to use both your hands again soon. Kudos to you for cooking and blogging one-handed!
    Since the corn tortillas are supposed to dissolve, is it the same as adding masa instead? (Since corn tortillas aren’t sold here, I’d have to make them from masa first.)

    Liked by 1 person

    • anotherfoodieblogger October 19, 2016 at 10:04 am #

      Yes, masa could be substituted. I used corn tortillas to dissolve as both a thickener and flavor enhancer since I didn’t have masa. Thank you Stefan!

      Liked by 1 person

  21. cakespy October 21, 2016 at 3:52 am #

    What a delightful dinner solution! The melange of flavors is fantastic. I am craving this fusion soup! πŸ™‚

    Liked by 1 person

  22. October 21, 2016 at 10:31 am #

    Your soup looks delicious with all those home grown veggies – very flavorful, I’m sure πŸ™‚

    Liked by 1 person

  23. noelleg44 October 21, 2016 at 3:43 pm #

    Oh boy oh boy oh boy oh boy! I’ve gotta try this!

    Liked by 1 person

  24. Lana-Once Upon a Spice October 21, 2016 at 4:51 pm #

    This looks wonderful, Kathryn! A must try for our next cool/cool evening in AZ! SOON!

    Liked by 1 person

  25. FrugalHausfrau October 21, 2016 at 7:14 pm #

    Oh, no, KR, sorry about your hand!! I’ve been behind in my visits – the debate, Chance’s obedience and am painting my bedroom at the folks – which let me say, I’m no spring chicken anymore, lol!! The soup, though – you KNOW that is right up my ally! πŸ™‚ Looks marvy!!!

    Liked by 1 person

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