Start by dicing the onions into ½-inch pieces and setting them aside. Peel and chop the potatoes into 1-inch chunks for even cooking.

In a dry skillet over medium heat, toast cumin seeds until fragrant, about 3-4 minutes. Allow to cool slightly then grind. Combine with garlic powder, oregano, and black pepper in a small bowl.

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, cooking for 5-7 minutes until fully browned.

Once the beef is browned, toss in the diced onions. Cook for about 3-4 minutes, until they are translucent and tender.

Char the poblano peppers over an open flame until their skin is blackened, about 10-15 minutes. Place in a plastic bag to steam, then peel, seed, and chop.

Add the chopped potatoes, beef broth, and canned diced tomatoes to the pot. Season with salt to taste and bring to a gentle boil.

Reduce heat to low, partially cover, and let simmer for 25-30 minutes until the potatoes are fork-tender.

In the final 5 minutes, add the torn tortilla strips to help thicken the soup. Adjust seasoning as needed.

Ladle the soup into bowls and top with Greek yogurt, cotija cheese, cilantro, and tortilla chips. Enjoy!