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.
1-1 1/2cups green chiles in a can, diced and roasted
7cups low-sodium beef broth
1 lime juiced
1teaspoon ground coriander
salt and pepper to taste
For the Garnish:
red chiles Fresno peppers or cherry peppers, diced
Light sour cream
Fried tortilla strips
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.
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.
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.