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A bowl of beef tortilla soup with tortilla chips and sour cream.

Beef Tortilla Soup

Course: Soup
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 508kcal
Author: Becky Hardin
This easy tortilla soup is made with beef, beans, corn, Rotel, and lots of other delicious ingredients. Just throw everything in a pot and let it cook!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 2 lbs lean ground chuck browned and drained of grease
  • 2 tablespoons canola oil or olive oil
  • 2 tablespoons unsalted butter (¼ stick)
  • 1 onion diced
  • 3 cloves garlic minced
  • 10 ounces Rotel tomatoes or generic (1 can)
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium 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 such as A1
  • 15 ounces canned black beans drained (1 can)
  • 15 ounces canned red beans drained (1 can)
  • 15.25 ounces canned whole kernel corn (1 can)
  • ½ lime juiced
  • 2 tablespoons chopped fresh cilantro

Toppings

  • Tortilla chips
  • Shredded cheese Mexican blend, Cheddar or your favorite
  • Sour Cream optional
  • Avocado slices optional

Instructions

  • Heat oil and butter over medium heat in a large Dutch oven or soup pan.
    2 tablespoons canola oil, 2 tablespoons unsalted butter
    A black pot filled with oil on a table.
  • Add chopped onion and sauté until translucent. Add minced garlic and cook and additional 30 seconds.
    1 onion, 3 cloves garlic
    A pot with onions and garlic in it.
  • Add all soup ingredients (including the browned ground chuck, but not the cilantro, chips, cheese, or toppings).
    2 lbs lean ground chuck, 10 ounces Rotel tomatoes, 2 cups low-sodium beef broth, 2 cups low-sodium 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, 15 ounces canned black beans, 15 ounces canned red beans, 15.25 ounces canned whole kernel corn, ½ lime
    A person stirring a pot of soup with a wooden spoon.
  • Cover the pot, bring the soup to a boil, reduce the heat to low and simmer 45-60 minutes.
    A pot of beef tortilla soup with beans and corn in it.
  • Add freshly chopped cilantro and stir well.
    2 tablespoons chopped fresh cilantro
  • Pour soup into heatproof bowls and top with tortilla chips and shredded cheese. Serve immediately.
    Tortilla chips, Shredded cheese
  • If desired, garnish with avocado slices and/or sour cream.
    Sour Cream, Avocado slices
  • Enjoy!

Video

Notes

Storage: Store beef tortilla soup in an airtight container in the fridge for 5 days, or the freezer for 3 months.

Nutrition

Calories: 508kcal | Carbohydrates: 9g | Protein: 28g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 813mg | Potassium: 905mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1070IU | Vitamin C: 30.3mg | Calcium: 71mg | Iron: 4.6mg