Oh, the joy of a warm bowl of soup! There’s something magical about the way flavors meld together, isn’t there?
Recently, I’ve been obsessed with this Easy Salsa Verde Steak Soup — it’s like a fiesta in a bowl. It reminds me of those impromptu camping trips, where the chilly breeze demands something hearty and flavorful.
Plus, with the way autumn’s wrapping its cool fingers around us, a soup that’s both spicy and comforting sounds just about perfect.
Steps
- Stovetop Method:
- Heat oil in a large pot over medium-high heat. Sauté the onion and poblano pepper for about 5 minutes until the onion is soft. Stir in garlic and cook for another minute.
- Mix in the remaining ingredients and bring the mixture to a simmer. Cover the pot, lower the heat to medium-low, and let it cook for 20-30 minutes until the steak is tender.
- Adjust seasoning with salt and pepper to taste. Serve warm with your choice of toppings.
- Instant Pot Method:
- Select the “Sauté” function on the Instant Pot and add oil. Once hot, cook the onion and poblano for 5-6 minutes until the onion softens, then add garlic and cook for another minute before canceling the function.
- Add all other ingredients to the pot and stir. Secure the lid and set the vent to “Sealing,” then cook on high pressure for 20 minutes and perform a quick release.
- Season with salt and pepper as needed. Serve warm with your favorite toppings.
- Crock-Pot Method:
- Place all ingredients, except the oil, into a large slow cooker and stir. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the steak is tender.
- Taste and adjust seasoning with salt and pepper as needed. Serve warm with your choice of toppings.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large poblano pepper, cored and diced
- 4 cloves garlic, peeled and minced
- 4 cups vegetable stock (or beef or chicken stock)
- 2 cups (16 ounces) salsa verde, homemade or store-bought
- 1 ¼ pounds Yukon gold potatoes, diced into 1/2-inch pieces
- 1 ¼ pounds steak, diced into 1/2-inch pieces
- 2 teaspoons ground cumin
- Sea salt and freshly-cracked black pepper, to taste
- Optional toppings: diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, and/or crumbled tortilla chips
FAQ
- Can I use a different type of meat for the Salsa Verde Steak Soup?
- Absolutely! If steak isn’t your preference, you can substitute it with ground beef, chicken, or pork. For a vegetarian or vegan option, simply omit the meat and add more vegetables.
- Is it possible to make this soup spicier or milder?
- Yes, you can adjust the spice level to your liking. To make it spicier, consider adding a diced jalapeño or serrano pepper. To tone down the heat, add extra stock or water.
- What are some good side dishes to serve with this soup?
- This soup pairs well with Mexican favorites such as guacamole, restaurant-style salsa or salsa verde, and a Mexican Caesar salad. For a refreshing beverage, consider serving margaritas.
- Can I prepare this soup in advance and store it?
- Yes, you can make this soup ahead of time. It can be refrigerated in a sealed container for up to three days or frozen for up to three months.
- What toppings do you recommend for this soup?
- You can top this soup with diced avocado, chopped fresh cilantro, diced red onion, sour cream, shredded cheese, or crumbled tortilla chips. Feel free to add whatever toppings you enjoy!
Tips
- Consider sautéing the onion, poblano, and garlic before adding the rest of the ingredients for enhanced flavor, especially when using an Instant Pot.
- To manage the soup’s spiciness to your liking, remember that different brands of salsa verde can vary in heat levels. Taste and adjust the spice level by choosing a milder salsa or adding more stock if needed.
- If you prefer a thicker consistency, you can transform this soup into a stew by reducing the amount of stock by half and serving it over rice or grains.
- For a vegetarian version, omit the meat and add more vegetables like bell peppers or zucchini to create a hearty, plant-based soup.
Equipment
- Instant Pot – If you choose to make the soup using a pressure cooker, an Instant Pot is recommended.
- Crock-Pot (Slow Cooker) – If you prefer to make the soup in a slow cooker, a Crock-Pot would be required.
- Large Stockpot – For those making the soup on the stovetop, a large stockpot is necessary.
