This venison tortilla soup is such an easy and delicious Mexican comfort food! It’s loaded with spices and poblano peppers and topped with lots of cheese. It’s so delicious.
Author:Jenn Homa
Prep Time:5 minutes
Cook Time:30-35 minutes
Total Time:0 hours
Yield:4-6 servings 1x
Ingredients
Scale
1 pound Ground Venison
1 White Onion, Finely Diced
2 Poblano Peppers, Seeds and Membranes Removed, Diced
1 tablespoon Chili Powder
2 teaspoons Mexican Oregano
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
1 teaspoon Cumin
3 teaspoons Minced Garlic
2 tablespoon Tomato Paste
4 cups Beef Broth (Add more if you like extra broth!)
1 Lime, Juiced
2 tablespoons Fresh Cilantro, Chopped, plus more to garnish
For Topping:
Tortilla Strips
Sour Cream (Optional)
Mexican Shredded Cheese (Optional)
Jalapeños (Optional)
Instructions
Heat a large pot over medium high heat.
Add in ground venison and cook until just browned. Add in onions and poblano pepper and saute until just tender, 5 minutes.
Add in seasonings, minced garlic and tomato paste. Stir well for one minute.
Add in beef broth and stir well. Cook for 15-20 minutes, stirring a few times during that time.
Mix in cilantro and lime juice and serve warm topping with tortilla strips and any additional toppings of your choosing.