Beef Tortilla Soup
Mexican Beef Tortilla Soup is a hearty, flavorful Mexican Comfort Food. A dinner that will warm you up.
My daughter and I practically life on soup during the Fall and Winter seasons. Not only is soup just plain comforting and delicious, but, it is so easy to prepare and there is minimal cleanup afterwards. I’m all about easy meals that don’t leave a sink full of dishes to deal with. Who wants to end their day washing dishes for an hour? Not me.
This soup combines ground beef, tomato-based broth, corn, beans and Mexican spices. What makes this soup extra special are the finishing touches: crispy tortilla strips, creamy avocado, fresh cilantro, shredded cheese, and a squeeze of lime.
This Mexican Beef Tortilla Soup is guaranteed to become a favorite. It’s easy to customize, wonderfully filling and even better the next day!
Table of Contents
Why You’ll Love This Mexican Beef Tortilla Soup
- Rich and flavorful: A delicious tomato and beef broth infused with garlic, cumin, chili powder and Mexican-inspired seasonings.
- Hearty and satisfying: Beef, beans, and corn make this soup a complete, filling meal.
- Easy to customize: Adjust the spice level and choose your favorite toppings.
- Perfect for meal prep: The soup reheats beautifully and tastes even better as the flavors develop.
- Restaurant-style at home: Crispy tortilla strips and fresh toppings make every bowl feel special.
Variations and Easy Substitutions
- Make it spicier: Add chipotle peppers in adobo sauce or fresh jalapeños.
- Make it milder: Reduce the chili powder and skip the hot peppers.
- Use shredded beef: Slow-cooked beef chuck makes an incredibly tender and rich version.
- Add more vegetables: Zucchini, carrots, and poblano peppers are delicious additions.
- Make it smoky: Add a little smoked paprika or chipotle seasoning.
- Make it lower-carb: Skip the beans and corn, and add extra vegetables. Use low carb tortillas.
- Make it in a slow cooker: Brown the beef first, then combine the ingredients and cook on low until the beef is tender.
FAQs
Poblano peppers add a mild, earthy pepper flavor with a subtle smokiness. They give the soup more depth without making it overly spicy.
No. For this soup, simply remove the stems, seeds, and membranes before dicing. The skins soften as the poblanos simmer.
Yes. The soup can be made a day ahead and refrigerated. The flavors often become even more developed after resting overnight.
Crispy tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, jalapeños, and lime make delicious toppings and provide a combination of creamy, crunchy, spicy, and fresh flavors.
What to Serve with Mexican Beef Tortilla Soup
- Spanish Rice for a filling meal.
- Warm flour or corn tortillas for dipping.
- Cheese Quesadillas for a comforting combination.
- Fresh guacamole and Tortilla Chips for extra crunch.
- Mexican Street Corn for a flavorful side dish.
- A simple green salad for a refreshing contrast.
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Mexican Beef Tortilla Soup
Ingredients
Soup
- 1 pound lean ground beef
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 poblano peppers seeded and diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can 14.5 ounces diced tomatoes
- 1 can 10 ounces diced tomatoes with green chiles
- 6 cups beef broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces corn, drained
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Tortilla Strips
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Toppings
- Shredded Monterey Jack or cheddar cheese
- Diced avocado
- Sour cream
- Fresh cilantro
- Lime wedges
- Sliced jalapeños
- Extra tortilla strips
Instructions
- Preheat the oven to 400°F.
- Cut the corn tortillas into thin strips and place them on a baking sheet. Toss with olive oil, chili powder, and salt.
- Spread the tortilla strips into a single layer and bake for 8 to 12 minutes, stirring once, until crisp and lightly golden. Set aside.
- Cook the ground beef in a large pan and cook until browned, breaking it into small pieces as it cooks.
- Drain excess grease if necessary. Remove the meat from the pan.
- Add 2 tablespoons of oil to the pan, then add the diced onion and poblanos. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, until fragrant. Stir the beef into the vegetables.
- Add the tomato paste and stir it into the beef and vegetables. Cook for another 1 to 2 minutes.
- Pour in the diced tomatoes, tomatoes with green chiles, and beef broth.
- Stir in the black beans and corn.
- Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
- Stir in the lime juice and serve with fresh cilantro.
- Taste and adjust the seasoning if needed.
- Ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and jalapeños.
- Serve with lime wedges for squeezing over the top.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
