Steak Tortilla Soup

Steak Tortilla Soup:

Insanely flavorful soup broth, loaded with steak, beans, corn, and tomatoes. This soup is literally the BEST tortilla soup I have ever eaten. It is easy to make, loaded with flavor, and a family favorite.

Being a busy mom of four means most of my days consist of running around, and shuttling kids from one thing to the next, while trying to keep my house and car in a semblance of cleanliness. I love my time in the car because it is often the only time I get to chat up my kids. Lately, though, I have had other things stealing that precious time. Which is why I count on quick, easy, and delicious dinners so I can spend less time cooking and more time with my kids.

Much like a Taco Soup, Easy Broccoli Cheese Soup, or Egg Drop Soup, this tortilla soup fits the bill for quick, easy, and family approved.

Tips and Tricks for the Perfect Steak Tortilla Soup

1. Choose the Right Cut of Steak
   For a tender and flavorful soup, opt for a well-marbled steak like ribeye or sirloin. If you’re on a budget, flank or skirt steak work well too, just be sure to slice them thinly across the grain to keep them tender.
2. Season the Steak Generously
   Before searing your steak, generously season it with salt, pepper, and a sprinkle of cumin or smoked paprika. This helps enhance the flavor and complements the spices in the soup.
3. Sear the Steak Properly
   To get that deep, caramelized flavor, make sure your skillet is very hot before adding the steak. Sear the steak for 2-3 minutes per side for medium rare, and let it rest before slicing. This locks in the juices and keeps the meat tender.
4. Homemade Tortilla Strips for Extra Crunch
   For the best crunch, fry your own tortilla strips! Simply cut corn tortillas into thin strips, toss them in a little oil, and fry in a skillet until golden brown. Drain them on a paper towel and lightly season with salt. For a healthier option, bake the strips at 400°F for 10-15 minutes, flipping halfway through.
5. Adjust the Spice Level
   Customize the heat to your preference. If you love spicy soup, add extra diced jalapeños or a dash of cayenne. For a milder version, omit the spicy peppers or seeds.
6. Add Depth with Fire-Roasted Tomatoes
   Using fire-roasted tomatoes gives the soup a smoky, rich flavor. If you can’t find fire-roasted, you can roast your own tomatoes in the oven or char them in a hot pan for a similar effect.
7. Don’t Forget the Lime
   A squeeze of fresh lime juice just before serving brightens the flavors and adds a refreshing acidity that balances the rich broth and hearty steak.
8. Meal Prep and Storage
   Steak tortilla soup is perfect for meal prepping. Make a big batch and store it in the fridge for up to 3 days, or freeze it for up to 3 months. Just keep the tortilla strips separate until you’re ready to serve so they stay crisp.
9. Toppings for Extra Flavor
   Toppings can elevate your soup to the next level! Consider adding shredded cheese, diced avocado, fresh cilantro, or a dollop of sour cream. These will add creaminess and contrast to the spicy, savory broth.

And with a Steak Tortilla Soup dinner like this…can you blame me?

Steak Tortilla Soup Tips:

• If you don’t like spicy, use not spicy pickled jalapenos, or cut back the number you use. They add a lot of flavor, so don’t cut it out entirely.

• If you don’t want to make your own tortilla strips, buy some, or crush some chips for the top. The toppings are crucial to this soup! They make it so yummy.

• Cook your flank steak to your preferred doneness before putting it in the soup. Cooking time varies on thickness of steak, and personal preference.
• Always taste and season to your preference.

Here is the challenge: Make dinner yours again, make it less about the food (shocking coming from me) and more about the conversations with family and friends!

More dinner recipes to try with  your family:

• Roast Chicken with Sheet Pan Tomato Sauce
• Red Wine Braised Beef
• Slow Cooker Honey Lime Chicken Tacos
• Easy Pork Enchiladas
• Sticky Chicken Bites

Steak Tortilla Soup

Insanely flavorful soup broth, loaded with steak, beans, corn, and tomatoes. This soup is literally the BEST tortilla soup I have ever eaten. It is easy to make, loaded with flavor, and a family favorite.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: Mexican

Keyword: flank steak tacos, steak

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 -6 servings

Calories: 364kcal

Author: Rachael

Ingredients

Steak

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 1 pound flank steak
• 1 Tbs olive oil

Broth

• 1 Tbs olive oil
• 1/2 cup chopped yellow onion
• 1 tsp minced garlic
• 1 quart beef broth
• 1/4 cup sliced pickled jalapenos
• 1 cup crushed tomatoes juices included

The rest

• 1 cup black beans washed and drained
• 1 cup whole kernel corn drained
• Cilantro leaves for garnish
• Tortilla strips

Instructions

• In a small bowl, combine cumin, coriander, garlic powder, onion powder, dried thyme, salt, and pepper.
• Rub all over the flank steak, and drizzle with olive oil, let rest 10 minutes
• Meanwhile, in a large soup pot, heat 1 tbs olive oil over medium heat, and add onion, then saute until tender, approximately 4 minutes.
• I love to make this soup in my Staub Dutch Oven, it makes me feel extra cozy and warm.
• Stir in the garlic, and saute an additional minute.
• Pour broth, jalapenos, and tomatoes into the pot.
• Bring to a boil, and then reduce heat and simmer for 15 minutes.
• While simmering soup, either grill the steak 5 minutes per side, or bake at 425 degrees for 10-12 minutes.
• Place steak on cutting board, rest for 10 minutes, then cut beef against the grain, and add to the soup.
• Add in black beans and corn.
• Top with cilantro, tortilla strips, and enjoy!

Nutrition

Calories: 364kcal | Carbohydrates: 25g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1809mg | Potassium: 981mg | Fiber: 6g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 8.7mg | Calcium: 95mg | Iron: 5.3mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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