February 24, 2009

Chipotle Steak and Potato Soup

Here’s the soup that I made with the leftover chipotle shredded beef. It tastes like a southwest version of beef vegetable soup, but instead of chewy beef cubes, it has shreds of melt-in-your-mouth steak. Feel free to add any vegetables you have on hand. I had potatoes and carrots, so that’s what I used. I think some greens like kale or Swiss chard would also work well in this.This soup is seriously so good. I froze some of my leftovers just so I could quickly make this soup again in a few weeks. Speaking of quick — this one is under 30 minutes. Hooray!

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Chipotle Steak and Potato Soup

Ingredients:

Olive oil
1/2 c chopped onion
1 clove garlic, minced
1/2 c matchstick carrots
Salt and pepper
1/2 tsp cumin
1/2 - 1 tsp. minced chipotle pepper
1 14 oz can beef broth
1 14 oz can chicken broth
1 large baking potato cut into 1/2-inch cubes (about 2-3 cups)
1 1/2 c leftover shredded chipotle beef (see link within post)
1/4 c chopped cilantro
Shredded pepper jack cheese and sour cream (optional)

Directions:

Drizzle some olive oil in the bottom of a large sauce pan and heat to medium-high heat. Add onion, garlic, and carrots; add a pinch of salt and pepper. Saute vegetables until tender and onions begin to brown a little.

Add cumin and chipotle pepper; cook and stir for about a minute. Add beef broth, chicken broth, potatoes, and beef. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are cooked through and flavors have combined.

Garnish with cilantro, shredded cheese, and sour cream. Serves 4.

Nat's Notes:
1. I used both chicken and beef broths because I had some leftover chicken broth I needed to use up in the fridge. You could use all beef or all chicken broth if you like. I think that using some chicken broth keeps it from getting too rich, but it might also be really good that way. Let me know if you try it like that.

Perry's Plate

30 Minutes and Under, Gluten-Free, Main Dish Beef, Mexican/Southwest, Perry's Plate Originals, Soups and Stews
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4 Responses to “Chipotle Steak and Potato Soup”

  1. 1

    Jayne — February 25, 2009 @ 12:57 am

    Chewy stew meat is very low on my list of likes so I’m looking forward to trying this!

    [Reply]

  2. 2

    Melody — February 26, 2009 @ 8:31 pm

    Wow! This looks like something my family would love. I just wanted to thank you for the advice and putting me on your blog roll. I’m honored! :)

    [Reply]

  3. 3

    Renee — March 19, 2012 @ 7:14 pm

    Incredibly tasty! I used all beef broth and added some chard at the end. The whole family ate this (toddler and preschooler included – just gave them some sour cream to cut some of the spiciness). Yum!

    [Reply]

    • Natalie replied: — March 20th, 2012 @ 3:57 pm

      Good to hear!! We’re having this week as well (tonight actually). Sour cream has saved the day many times at dinner when mom makes things too spicy. :)

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