Hispanic Kitchen

Spice It Up!

Sometimes I just need to have a bowl of 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.


Yields up to 6 dinner-size servings



For the Beef:
2 tablespoons olive oil or canola
1 pound beef (steak) your choice, sliced into small thin strips (I had tri-tip steak)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

For the Soup Base:
2 to 3 tablespoons olive oil
8 corn tortillas, diced
1 small white onion, diced
3 cloves garlic, minced
3 chile de arbol
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 to 1½ cups roasted, diced green chiles in a can
7 cups low-sodium beef broth
Juice of 1 lime
1 teaspoon ground coriander
1 teaspoon cumin
Salt and pepper to taste

For the Garnish:
Lime wedges
Avocado slices
Diced red chiles, Fresno peppers or cherry peppers
Light sour cream
Fried tortilla strips (how to make them: http://www.hispanickitchen.com/profiles/blogs/crispy-tortilla-strips)


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 beef from pot onto a plate and set aside.

2. In that 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 arbol, 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, taste for salt and pepper. Cook at a low simmer for 35 to 40 minutes, stirring now and then. Yields up to 6 dinner size servings. Don't forget to garnish!!


More recipes by Sonia:

Tequila Lime Shrimp
Beef, Black Bean & Rice Albóndiga Soup
Beer-Battered Chipotle Chicken Strips
Chile Relleno with Serrano Shrimp
Steak & Potato Alambritos (Kabobs With Chimichurri)
Seared Tequila Scallops in a Cilantro Chile Sauce
Annatto-Citrus Marinated Chicken
Kickin' Sloppy Joe & Cheddar Pie
Mom's Beef Picadillo With Potatoes
Avocado Fries
Roasted Garlic Tomato Salsa With Avocado
Chocoflan / Pastel Imposible

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Tags: Beef, Soup, steak, tortilla


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Comment by Sonia Mendez Garcia on March 4, 2014 at 12:41pm

Thanks Sally, I would have to say that my husband prefers the beef as well...this winter we have enjoyed many beef dishes. I can't wait to be able to use my outdoor grill though...it's been a brutal winter, lol!

Comment by Sally Inman on March 4, 2014 at 12:35pm

Thanks for another great recipe Sonia. My hubby prefers beef to chicken, so I am sure he will love this recipe.

Me too. I must confesst that I love Beef !! 

God bless you in all your ways & dreams.

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