Beef Tortilla Soup
Beef Tortilla Soup ❤️ Basically how I always make it because I think it’s better than chicken tortilla.
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
Calories: 406kcal, Carbohydrates: 23g, Protein: 36g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 352mg, Potassium: 1161mg, Fiber: 6g, Sugar: 9g, Vitamin A: 6612IU, Vitamin C: 28mg, Calcium: 124mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.