1/2 Lb. lean ground beef
3/4 c chopped yellow onion
1 poblano chili, chopped
2 Anaheim chilies, chopped
1 1/4 c diced tomatoes
1/2 c tomato paste
3 qts chicken stock
3/4 tsp ground cumin
4 sprigs cilantro (I use abt a tsp of dried cilantro)
1/2 tsp garlic powder
salt n pepper to taste

Brown ground beef in large stockpot; Drain off fat, then add onion, chilies and tomatoes.
Saute until just tender, then add tomato paste, continuing to saute lightly (do not let the paste brown or burn).
Stir in chicken stock, cumin, cilantro, garlic powder, salt and pepper.
Bring to a boil, then simmer for 45 minutes. Skim off any fat, then adjust seasoning to suit.
I like to use avocado, cheese and tortilla stips in each soup bowl before adding the soup.

Submitted by Janice Schmidt Savage (Her mother's recipe)