Steak Tortilla Soup, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Steak Tortilla Soup

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 6 servings
Tortilla soup isn't typically made with steak, but after you try this recipe it might become your favorite way to enjoy it!

Sometimes I just need to have a bowl of steak tortilla soup. For this recipe, I decided to prepare it with a 1-pound tri-tip steak I had. It was not worth firing up the grill for so little steak, so it was a nice addition to this soup. Many tortilla soup recipes will add the fried tortilla strips to the soup after the soup is done. But I like to fry my tortillas and incorporate them into the soup base as it cooks. It adds a great corn flavor and thickens the soup slightly.

Ingredients

  • For the Beef
  • 2 tablespoons olive oil or canola
  • 1 pound beef steak sliced into small thin strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • For the Soup Base
  • 2-3 tablespoons olive oil
  • 8 corn tortillas diced
  • 1 small white onion diced
  • 3 cloves garlic minced
  • 3 chiles de árbol
  • 1 serrano pepper or jalapeño, diced
  • 1 poblano pepper diced
  • 2 carrots peeled and sliced thin
  • 1 stalk Celery finely diced
  • 3 tomatillos diced
  • 1/3 cup cilantro chopped
  • 1-1 1/2 cups green chiles in a can, diced and roasted
  • 7 cups low-sodium beef broth
  • 1 lime juiced
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • salt and pepper to taste
  • For the Garnish:
  • lime wedges
  • avocadoes slices
  • red chiles Fresno peppers or cherry peppers, diced
  • Light sour cream
  • Fried tortilla strips

Directions

  1. In a large heavy pot, preheat the 2 tablespoons of oil to medium-high heat for 3 to 4 minutes. Add the beef and season with salt, pepper and garlic powder. Cook, stirring often until nicely seared and browned. Remove the beef from the pot onto a plate and set aside.
  2. In the same pot, add another 2 tablespoons of oil and heat to medium. Add the diced tortillas and cook until slightly crispy. Add the onions, garlic, chile de árbol, chile serrano and poblano. Cook for 3 to 4 minutes.
  3. Add the remaining ingredients. Add the beef back into the soup. Bring to a boil, reduce heat, and taste for salt and pepper. Cook at a low simmer for 35 to 40 minutes, stirring now and then.
  4. Don’t forget to garnish!
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