Beef Tortilla Soup Recipe
Recipe type: Dinner
Cuisine: Mexican
Cook time: 
Total time: 
This easy beef tortilla soup recipe transforms left over taco meat into a quick meal.
  • ¼ cup olive oil
  • ½ cup chopped onion
  • 2 cloves minced garlic
  • 1 jalapeno pepper, diced
  • 4 cups of chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 teaspoon Kosher salt (or to taste)
  • 1½ cups cooked chopped beef (try using left over meat from our crock pot beef tacos recipe, which was a chuck roast)
  • 1 can black beans
  • 6 small corn tortillas
  • 1 ripe avocado, diced
  • Shredded Mexican cheese mis
  • Fresh cilantro
  • Lime wedges
  • Sour cream
  1. In a large stock bot, heat oil over medium heat. Add onions and jalapeƱos, cook until softened. Add garlic and cook for 30 seconds.
  2. Add chicken broth, tomatoes (undrained), beef and salt. Bring soup to a boil and then reduce to low heat, simmer and allow to cook 15 minutes. Season with addition salt, pepper and seasonings to taste.
  3. While your soup simmers cut tortillas into strips. Coat baking sheet with oil and cook in the oven at 375 degrees F until crispy and lightly browned. (approximately 5-10 minutes)
  4. Add beans to soup (drained and rinsed) and allow beans to heat through.
  5. Label soup into bowls and top with cheese, avocado, sour cream and fresh cilantro. Serve with fresh lime slices.
Recipe by Only From Scratch at