Ingredients:

  • 1 tablespoon Olive Oil or Neutral Cooking Oil
  • 5 lbs Ground Beef (85/15 preferred)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Chili Powder (mild)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Mexican Oregano
  • 1/2 teaspoon Smoked Paprika
  • Kosher Salt and Black Pepper, To taste
  • 3 large Yukon Gold or Russet Potatoes, peeled and cubed (approx. 1.5 lbs)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 6 cups Beef or Chicken Stock (low sodium)
  • 1/4 cup packed Cilantro, chopped (plus extra for garnish)
  • 1 tablespoon fresh Lime Juice
  • 1/4 cup Cotija Cheese or Feta, crumbled (Optional Garnish)
  • 1 medium Avocado, diced (Optional Garnish)
  • Sour Cream or Greek Yogurt, for serving (Optional Garnish)

Instructions:

  1. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add ground beef and season generously with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned (approx. 6-8 minutes).
  2. Drain the browned beef using a colander to remove excess fat. Return the beef to the pot.
  3. Reduce heat to medium. Add the diced onion and cook until softened and translucent (4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Push the beef mixture to one side of the pot. Add the tomato paste directly to the exposed hot spot and cook for 1 minute until it darkens slightly. Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 30 seconds to 'toast' the spices, then stir everything together.
  5. Pour in the beef stock and canned diced tomatoes. Add the cubed potatoes. Bring the soup to a rolling boil, then immediately reduce heat to low, cover, and simmer.
  6. Cook for 20–25 minutes, or until the potatoes are fork-tender.
  7. Remove the soup from the heat. Stir in the 1/4 cup of chopped cilantro and the fresh lime juice. Taste and adjust the salt and pepper as needed for a bright, balanced flavor.
  8. Ladle the soup into bowls. Garnish immediately with crumbled Cotija cheese, a dollop of sour cream or yogurt, and diced avocado, if desired.