BEEF TORTILLA SOUP

When a soup is loaded with beef, beans, corn, cilantro, tomatoes, and so much more…you know it’s going to be good. When its topped with tortilla chips, cheese, sour cream, and whatever else your little heart desires, you know it’s going to be GREAT. This Beef Tortilla Soup checks all of the boxes. Its easy to make, perfect for freezing and saving for later, and is sure to warm the stomach on any cold night. Don’t you want to just dive right in?

BEEF TORTILLA SOUP

Ingredients

• 2 lbs lean ground chuck, browned and drained of grease
• 2 tablespoons canola or olive oil
• 2 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can Rotel tomatoes (or generic)
• 2 cups beef broth
• 2 cups chicken broth
• 1 cups water
• 3 cups tomato juice
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon bottled steak sauce (your favorite)
• 1 can black beans, drained
• 1 can red beans, drained
• 1 can whole kernel corn
• Juice of ½ fresh lime
• 2 tablespoons fresh cilantro, chopped
• Tortilla chips like regular Tostitos
• Shredded cheese, Mexican blend, Cheddar or your favorite
• Optional Toppings:
• Sour Cream
• Avocado slices

Instructions

1. Heat oil and butter over medium heat in a large Dutch oven or soup pan.
2. Add chopped onion and sauté until translucent. Add minced garlic and cook and additional 30 seconds.
3. Add ingredients (including the browned ground chuck), but NOT the cilantro, chips and cheese.
4. Cover the pot, bring the soup to a boil, reduce the heat to low and simmer 45-60 minutes.
5. Add freshly chopped cilantro and stir well.
6. To serve:
7. Pour soup into heatproof bowls and top with tortilla chips and shredded cheese.
8. Serve immediately.
9. If desired, garnish with avocado slices and/or sour cream.
10. Enjoy!

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