Recipes from the Grapevine Cottage

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Beef Tortilla Soup

We’ve always liked our Chicken Tortilla Soup recipe, and now we have a favorite Beef Tortilla Soup, too. It looks like a lot of ingredients, but it is mostly a trip to the spice rack.

Serves 4


1 tablespoon olive oil
1 cup chopped onion
1 chopped red bell pepper
2 garlic cloves, minced
1 pound stew beef in small cubes (or if wanted to upgrade some, you could cut up round or even sirloin steak)
3/4 teaspoon regular chili powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon oregano
1/4 teaspoon ancho chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
a few shakes of red pepper flakes
2 cups beef broth
15 ounce can undrained black beans
15 ounce can tomato puree
1/3 cup chopped cilantro plus some for garnish
salt & pepper
sour cream
Monterey Jack or cheddar cheese, grated
Baked flour tortillas: Place 4 flour tortillas on a baking sheet, and bake in 400 degree oven until they are slightly browned, about 5 minutes. Cut into strips.


Heat oil in large pan, and add the garlic, onion and red bell pepper and cook for about 5 minutes. Add the beef and brown on all sides. Add the spices and cook for a few more minutes. Add the cilantro, broth, beans and tomato puree, and bring to a simmer for about 10 to 15 minutes to incorporate all flavors, seasoning with salt and pepper to taste.

Top each serving with grated Monterey Jack or Cheddar cheese, tortilla strips, a dollop of sour cream and some cilantro.