Smoky Beef & Tomato Soup

Ingredients

• 1 1/2 lbs ground beef (I used Laura's Lean)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 tablespoons oil (grape seed)
• 1/2 large onion (chopped)
• 6 cloves garlic (minced)
• 7 oz chipotles in adobo ((4-6) chipotles chopped)
• 2 tablespoons adobo sauce (reserved from chipotles)
• 1 teaspoon dried oregano
• 3 teaspoons salt
• 1 teaspoon black pepper
• 6 cups 2 29 oz cans fire roasted tomatoes
• 1/4 cup cilantro (chopped + garnish)
• 32 oz beef stock
• 1/4 cup Worcestershire sauce
• crema (garnish)
• Queso fresco (crumbled)
• Croutons (homemade recipe)
• Cilantro

Instructions

1. 1

   In a large pot or dutch oven over medium-high heat add the beef, garlic powder & onion powder and brown cook for 5 minutes. Remove beef from pot and set aside.

2. 2

   In the same pot over medium heat add oil. Once hot, add onion and 1 teaspoon of salt and stir occasionally. Cook for 5 minutes or until onions begin to turn translucent.

3. 3

   Add in the minced garlic, chipotle's peppers in adobo sauce, oregano and remaining salt and pepper. Mix together and let sauté for 1 minute. Add in the fire-roasted tomatoes, cilantro, beef stock, Worcestershire sauce and mix well.

4. 4

   Optional step. If you want a super smooth finish to your soup, remove from heat and let cool a bit. Use an immersion blender or blender and blend soup to your desired consistency.

5. 5

   Add soup and beef back to the pot. And let simmer for 30 minutes to reduce.

6. 6

   Serve warm with your choice of toppings.