This soup is one of my favorites. It is a combination of taco soup and tortilla soup. It is slightly spicy, brothy, and absolutely delicious. I got the idea a few years back when I wanted both soups and could not decide on which one to make. So I combined the two. I am so glad that I did because this turned out to be one of my favorite soups. I make this quite often during the colder months because it is so warming with a nice little kick of spice. The flavors just pair so well together in this dish.
So let’s get started…
1 tbsp olive oil
1 onion- minced
1 tbsp garlic – minced
1 lb. ground beef
3 cups beef broth
15 oz. tomato sauce
3 1/2 tsp chili powder
2 tsp paprika
1 tsp oregano
salt and pepper – to taste
1 tsp cumin
1/4 to 1/2 tsp red pepper flakes – more or less to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp parsley
juice of 1 lemon or lime
10 oz. diced tomatoes with juice
1 can rotel or 1 cup salsa – to your preference on which you use. They both work well
15 oz. beans – drained and rinsed ( you can use any type of beans you have on hand- kidney, black beans, white beans)
1 cup corn
2 large or 4 small tortillas – cut into strips
- In a large dutch oven over medium heat, add the oil and the onion and cook until tender and slightly translucent.
- Add the garlic and cook for 30 seconds or until fragrant.
- Add the ground beef and cook until the ground beef is completely cooked through. About 13 to 15 minutes or so. Drain off any excess grease that the meat produces and discard. Place the meat back into the pan and return heat to med-low.
- Add in all of the spices and cook for about 1 to 2 minutes to bloom the spices and bring out their flavor.
- Add in the diced tomatoes, tomato sauce, rotel or salsa, corn, and the beans and stir to combine all of the spices into the mix. Add the broth and stir again. Bring the mixture to a boil and turn heat to low. Cover with a lid and cook for 30 minutes. Stir occasionally to prevent burning.
- After 30 minutes remove the lid and add in the lemon juice. Stir and let cook for 1 to 2 more minutes so the lemon or lime juice reactivates the flavor of the spices and brightens up the soup.
- Add in the tortilla strips and stir. Cook for about 2 to 4 minutes and remove from heat.
- You are ready to eat!
Before serving remember to always check for seasoning and adjust the salt and pepper or other seasoning to your taste. You can always add more but you can not take out if it is to much. Start with a light hand and work your way up to where you want the flavor to be for you and your family.
You can serve this with any topping you like such as avocado, tomato, cheese, green onion, jalepeno, sour cream…etc.