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