An old favorite Wichita restaurant makes a ground beef based green chili soup, and serves it topped with a bit of shredded cheese, with flour tortillas on the side. Its a lovely cold weather dish, and if you keep ground beef in your freezer, it can be an easy pantry meal. This isn’t exactly like the restaurant version, but it is pretty close, and is very good.
2 lbs beef
1 onion (diced)
4 poblano peppers (seeded and diced)
1 – 28oz can medium green enchilada sauce
2 small cans diced chilies
2 – 3 cups beef broth
2 tsp garlic paste
1 tsp cumin
2 bay leaves
Flour, to thicken
Salt and pepper, to taste
Shredded cheese (queso quesadilla or pepperjack)) to top each bowl.
Brown ground beef in a soup pot or dutch oven, with the butter.
Add onion and poblano, let cook for a few minutes.
Add garlic paste, canned items, and beef broth.
Add bay leaves and cumin.
Let simmer for about 30-45 minutes.
Make a slurry of cold water and flour, about 3 tbsp to ~1/2 cup of cold water and mix well with a fork or whisk. Add a tablespoon or two of slurry slowly to simmering soup and allow to simmer a bit to thicken. Add more as needed to achieve desired thickness; it should be between that of a thick soup and a thin stew.
Adjust salt, black pepper, and additional cumin to taste.