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Beef Tortilla Soup…basically how I always make it because I think it’s better than chicken tortilla.

Beef Tortilla Soup

By Nadia Aidi
Beef Tortilla Soup…basically how I always make it because I think it’s better than chicken tortilla.


  • 1.5 lb cubed chuck
  • 1/3 cup tomato paste
  • 1 onion, quartered
  • 1 leek
  • 4 garlic cloves
  • 3-4 dried chipotle peppers or in adobo
  • 2 carrots, cubed
  • 2 celery stalks, chopped
  • 3/4 cup cherry tomatoes or 2 campari
  • 1/2 bunch parsley
  • 2 tbsp black peppercorns
  • Salt/pepper to taste
  • 2 tsp dried oregano

For Serving

  • Corn tortillas, cut into thin strips
  • Avocado oil for frying
  • Avocado slices
  • Crema for drizzling
  • Lime
  • Cilantro
  • Queso fresco
  • Smoked paprika
  • Salsa macha or chili crisp


  • Rub the tomato paste onto the chuck and add salt/pepper
  • Add some oil on a stock pot, add the chuck and brown for 3-4 min. Add in onion, leek, carrot, tomato, garlic, celery and tomatoes. Sautee 2-3 minutes. Top with water, the peppercorns, chipotles, parsley, oregano and salt. Simmer for 1-3 hrs.
  • Add some avocado oil to a pan and once it hits 350 F or the bottom of a wooden spoon bubbles add tortillas in batches, and fry until golden. Let rest on a paper towel. Season with smoked paprika
  • Strain the broth and pull the meat out and shred. Add broth to the stockpot again with the meat. Blend the veggies strain them back to the broth
  • Serve the soup, drizzle crema, top with tortillas, avocado, cilantro, lime and chili oil

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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