1 poblano pepper, roasted
2 Tbsp. olive oil
1 medium purple onion, finely chopped
1 Tbsp. minced garlic
1 pound ground beef
2 tsp. cumin
2 tsp. paprika
1 tsp. chili powder (Add more to spice it up.)
2 tsp. salt
1 can pinto beans, drained
1 can Rotel Tomatoes
8 cups beef broth (or 8 cups water + 2 beef bouillon cubes)
1 cup Greek yogurt
Place poblano pepper under oven broiler for 15 minutes, turning halfway to ensure even cooking.
While poblano is roasting, heat oil over medium high heat in a large stockpot. Add onions and garlic. Saute for 5 minutes. Add ground beef. Stir to combine. Add all seasonings and mix well. Remove skin, stem and seeds from poblano pepper and chop into 1/4 inch pieces. Add to ground beef. Add beans and tomatoes. Mix well. Add beef broth. Increase heat to High. Once soup begins to boil, reduce heat to Low and add Greek yogurt. Stir until blended and creamy. Serve soup with extra Greek yogurt, chopped green onions and lime tortilla chips.