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Weeknight Venison Tortilla Soup

Weeknight Venison Tortilla Soup

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5 from 1 review

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.

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

  1. Heat a large pot over medium high heat.
  2. Add in ground venison and cook until just browned. Add in onions and poblano pepper and saute until just tender, 5 minutes.
  3. Add in seasonings, minced garlic and tomato paste. Stir well for one minute.
  4. Add in beef broth and stir well. Cook for 15-20 minutes, stirring a few times during that time.
  5. Mix in cilantro and lime juice and serve warm topping with tortilla strips and any additional toppings of your choosing.

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