No heading needs to be written for the introduction. Let me tell you, this beef tortilla soup is my go-to on chilly nights when I crave something hearty but don’t want to spend hours in the kitchen. The rich broth, tender beef, and those crispy tortilla strips on top? Absolute magic. I first fell in love with it at a little taqueria in Texas years ago, and after endless tweaks—plus a few “oops” moments—I nailed my own version. It’s packed with flavor but simple enough for a weeknight. Trust me, one bowl and you’ll be hooked. Plus, it’s even better the next day—if there’s any left!
Why You’ll Love This Beef Tortilla Soup
This beef tortilla soup is a total winner—here’s why:
- Hearty & Satisfying: Tender beef, rich broth, and loads of veggies make it a meal in itself.
- Flavor Explosion: Cumin and chili powder add that perfect smoky kick.
- Easy Peasy: Ready in under an hour—no fuss, just flavor.
- Crispy Toppings: Those golden tortilla strips? They take it to the next level.
- Versatile: Adjust the spice, swap ingredients—it’s all about what you love!
Trust me, this soup is comfort in a bowl.
Ingredients for Beef Tortilla Soup
Here’s everything you’ll need to make this flavor-packed beef tortilla soup. Trust me, it’s all about fresh, simple ingredients that come together beautifully:
- 1 lb beef, cubed: I like using chuck roast for its tenderness, but stew meat works too.
- 2 tbsp olive oil: For browning the beef and sautéing the veggies.
- 1 onion, diced: Yellow onions are my go-to for their sweet, mellow flavor.
- 3 garlic cloves, minced: Fresh garlic is a must—it adds so much depth.
- 1 bell pepper, chopped: Any color works, but I love red for a touch of sweetness.
- 1 can diced tomatoes: Don’t drain them—that juice adds extra flavor to the broth.
- 4 cups beef broth: Homemade or store-bought, just make sure it’s good quality.
- 1 tsp cumin: Smoky and earthy—it’s the heart of this soup.
- 1 tsp chili powder: Adjust to your spice preference, but it’s not too hot, promise.
- Salt and pepper to taste: Season as you go—it makes all the difference.
- 2 corn tortillas, cut into strips: For that crispy topping we all love.
- 1 avocado, sliced: Creamy, cool avocado balances the rich broth perfectly.
- Fresh cilantro for garnish: A pop of freshness to finish it off.
That’s it! Simple, fresh, and oh-so-flavorful.
How to Make Beef Tortilla Soup
Alright, let’s get cooking! This beef tortilla soup comes together in just a few simple steps, but each one builds those deep, rich flavors we’re after. Follow along—I’ll walk you through it.
Browning the Beef
First things first: heat that olive oil in a big pot over medium heat. You want it shimmering but not smoking—that’s the sweet spot. Add your cubed beef in a single layer (no crowding, or it’ll steam instead of brown!). Let it sizzle undisturbed for about 3-4 minutes per side until you get those gorgeous caramelized bits. Those browned bits? Pure flavor gold. Scoop the beef out and set it aside—we’ll come back to it.
Building the Soup Base
Same pot, no need to wash—those browned bits are treasure! Toss in the onion, garlic, and bell pepper. Sauté until they soften and smell amazing, about 5 minutes. Now, stir in the diced tomatoes (juice and all!), beef broth, cumin, and chili powder. Scrape up any stuck-on bits—that’s where the magic lives. Return the beef to the pot and give it all a good stir.
Simmering and Serving
Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. Stir occasionally—this lets the flavors meld and the beef get melt-in-your-mouth tender. While it simmers, fry those tortilla strips in a little oil until golden and crispy (about 2 minutes per side). Drain on paper towels and sprinkle with salt. Ladle the soup into bowls, top with crispy tortillas, creamy avocado slices, and a handful of fresh cilantro. Dig in—you’ve earned it!
Tips for Perfect Beef Tortilla Soup
Want to take your beef tortilla soup from good to knock-your-socks-off amazing? Here are my tried-and-true tricks:
- Brown that beef right: Don’t rush it—proper browning equals maximum flavor.
- Spice it your way: Add a pinch of cayenne for heat or extra cumin for smokiness.
- Simmer slow and low: Letting it bubble gently makes the beef ultra-tender.
- Crisp those tortillas last: Fry them just before serving so they stay crunchy.
- Leftovers? Yes please! Store in airtight containers—it tastes even better the next day.
Little tweaks make a big difference—trust me!
Beef Tortilla Soup Variations
This soup is like your favorite jeans—it looks good no matter how you style it! Swap the beef for chicken thighs (just brown them first) or go veggie with mushrooms and extra bell peppers. Black beans or corn make great add-ins too. Feeling adventurous? Stir in a spoonful of chipotle paste for smoky heat. The possibilities? Endless!
Serving Suggestions for Beef Tortilla Soup
This soup shines all on its own, but a few extras take it over the top! Squeeze fresh lime wedges over each bowl—that bright acidity cuts through the richness perfectly. Serve it with warm Mexican rice or a simple side of black beans. And don’t forget extra tortilla strips for crunch—you’ll want them!
Storing and Reheating Beef Tortilla Soup
Good news—this soup might taste even better the next day! Let it cool completely, then pop it into an airtight container. It’ll keep in the fridge for up to 3 days. When you’re ready for round two, reheat it gently on the stovetop over medium-low, stirring occasionally. Microwave works too—just cover it and zap in 1-minute bursts, stirring between. Pro tip: Fry fresh tortilla strips when reheating so they stay crispy!
Beef Tortilla Soup Nutritional Information
Here’s the scoop on what’s in your bowl (give or take—brands and tweaks can change things slightly): Each hearty serving packs about 320 calories, 22g protein, and 6g fiber. It’s got good fats from avocado and olive oil too. Remember, these numbers are estimates—your ingredients might dance a little differently!
Frequently Asked Questions
Can I use ground beef instead of cubed?
Absolutely! Brown it just like you would the cubes, breaking it into crumbles. The texture changes, but the flavor’s still fantastic. (I’ve done this on busy nights—no shame!)
Can I make it vegetarian?
You bet! Swap the beef for portobello mushrooms or black beans, and use veggie broth. You’ll miss the meaty depth, but it’s still delicious—I’ve fooled my veggie friends with this trick.
How spicy is this soup?
With just chili powder, it’s mild-medium. Want more heat? Add diced jalapeños when sautéing veggies or a dash of cayenne. Too spicy? Cut back the chili powder—it’s your kitchen, your rules!
Can I freeze leftovers?
Yes! Skip the avocado and tortilla toppings, then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently—add fresh toppings after. Pro tip: Fry new tortilla strips—freezing makes them soggy.
Share Your Beef Tortilla Soup
Did you make this soup? I’d love to hear how it turned out! Drop a comment below, snap a pic for Instagram, or rate the recipe—your tips might help the next home cook nail it too. Happy slurping!
Print
Hearty Beef Tortilla Soup Recipe Ready in 45 Minutes
- Total Time: 55 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty beef tortilla soup with rich flavors and crispy tortilla toppings.
Ingredients
- 1 lb beef, cubed
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 corn tortillas, cut into strips
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add beef and cook until browned.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in diced tomatoes, beef broth, cumin, and chili powder.
- Simmer for 30 minutes.
- Fry tortilla strips until crispy.
- Serve soup topped with tortilla strips, avocado, and cilantro.
Notes
- Adjust spice level to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: beef tortilla soup, Mexican soup, hearty soup