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Beef Tortilla Soup ❤️ Basically how I always make it because I think it’s better than chicken tortilla.
If you loved this recipe, check out my Chicken Sausage & Gnocchi Soup!
Why You’ll Love Beef Tortilla Soup
This was a staple in my parents home growing up, and It holds a special place in my heart. It is such a cozy and delicious meal. It’s very filling, and versatile. You can get creative with toppings and what you serve it with. The tortilla strips bring in the best texture into the soup. In my opinion, the beef broth gives it a more rich and flavorful taste.
How To Prepare Beef Tortilla Soup
🍅 First, rub the tomato paste onto the chuck and add salt & pepper.
🧅 Secondly, add some oil on a stock pot, add the chuck and brown for 3-4 minutes. Then, add in onion, leek, carrot, tomato, garlic, celery and tomatoes. Sauté for 2-3 minutes. Top with water, the peppercorns, chipotles, parsley, oregano and salt. Then, simmer for 1-3 hours.
🥑 Then, add some avocado oil to a pan and once it hits 350F or the bottom of a wooden spoon bubbles , add tortillas in batches, and fry until golden. Then, let rest on a paper towel. Season with smoked paprika.
🥩 Then, strain the broth and pull the meat out and shred. Add broth to the stockpot again with the meat. Then, blend the veggies strain them back to the broth.
🌿 Lastly, serve the soup, drizzle crema, top with tortillas, avocado, cilantro, lime and chili oil.
Substitutions and Variations
- You can use chili crisp instead of salsa Macha.
- You can adjust the amount of salsa macha to your desired level of heat, if you don’t want it super spicy.
- You can use chicken instead of chuck.
Chef Nadia’s Tip
You can roast the chuck for added flavor prior to adding it to the stock pot.
Similar Recipes
Common Questions
I make my own!
You can use chili crisp.
Yes absolutely!
Beef Tortilla Soup
Ingredients
- 1.5 lb chuck, cubed
- 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 tomatoes
- 1/2 bunch parsley
- 2 tbsp black peppercorns
- Salt and pepper , to taste
- 2 tsp dried oregano
For Serving
- Corn tortillas, cut into thin strips
- Avocado oil, for frying
- Avocado slices, to taste
- Crema , for drizzling
- Lime, to taste
- Cilantro, for topping, to taste
- Queso fresco, for topping, to taste
- Smoked paprika
- Salsa macha , or chili crisp
Instructions
- First rub the tomato paste onto the chuck and add salt & pepper.
- Secondly, add some oil on a stock pot, add the chuck and brown for 3-4 minutes. Then, add in onion, leek, carrot, tomato, garlic, celery and tomatoes. Sauté for 2-3 minutes. Top with water, the peppercorns, chipotles, parsley, oregano and salt. Then, simmer for 1-3 hours.
- Add some avocado oil to a pan and once it hits 350F or the bottom of a wooden spoon bubbles , add tortillas in batches, and fry until golden. Then, let rest on a paper towel. Season with smoked paprika.
- Then, 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.
- Lastly, serve the soup, drizzle crema, top with tortillas, avocado, cilantro, lime and chili oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
