Mexican Green Chile Steak Soup (Cadillo)

boulderlocavore.com

Kimmie Belt

2 pounds London Broil steak , cut across the grain into ¼ inch thick strips

2 teaspoons Extra Virgin Olive Oil

1 tablespoon White Distilled Vinegar

1 tablespoons All-Purpose Flour (regular or gluten-free)

2 teaspoons Garlic Powder

1 teaspoon ground Cumin

½ teaspoon ground Black Pepper

2 to 3 teaspoons ground Chipotle Chile Powder (regular chili powder may be substituted)

32 ounces (1 quart) Beef Stock or Broth

1 large Yellow Onion chopped

1 14.5-ounce can Diced Tomatoes

4 4-ounce cans Mild Green Chilies strips; drained and cut into ¼-inch wide strips lengthwise (diced chilies may be substituted)

2 large Russet Potatoes peeled and cut into bite-size cubes

Directions at boulderlocavore.com

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