Classic tortilla soup gets a twist in this family favorite with lashings of coriander and tender beef slow-cooked to perfection!
Feeds 2 adults; 1 toddler with leftovers
This is one of those soups that changes each time I make it. Sometimes I use sweet corn, sometimes I add in fresh cherry tomatoes toward the end. Sometimes I use chicken. Sometimes it bubbles away on the stove for 30 minutes. It's versatile. But my favorite way to have tortilla soup is just like this: slowly cooked all day in the crock pot with tender beef and finished with fresh coriander, black pepper and crispy, crunchy seasoned tortilla strips.
1/2 large onion, chopped
1 bell pepper, chopped
1 can tomatoes
2 tsp homemade taco seasoning
3 cups beef stock
fresh coriander
salt
pepper
For the tortilla strips
2 or 3 corn tortillas
taco seasoning
sunflower oil
Crock Pot Beef Tortilla Soup with Crispy Tortilla Strips
Tortilla soup is like slurpable taco salad: warm and cheesy and full of punch from fresh coriander. It's comfort food at its very best and it's absolutely brilliant. I love a good bowl of chicken tortilla soup, but I wanted something different. I didn't want the clean taste of boiled chicken, I wanted the meaty taste of beef!This is one of those soups that changes each time I make it. Sometimes I use sweet corn, sometimes I add in fresh cherry tomatoes toward the end. Sometimes I use chicken. Sometimes it bubbles away on the stove for 30 minutes. It's versatile. But my favorite way to have tortilla soup is just like this: slowly cooked all day in the crock pot with tender beef and finished with fresh coriander, black pepper and crispy, crunchy seasoned tortilla strips.
Ingredients:
For the tortilla soup1/2 large onion, chopped
1 bell pepper, chopped
1 can tomatoes
2 tsp homemade taco seasoning
3 cups beef stock
fresh coriander
salt
pepper
For the tortilla strips
2 or 3 corn tortillas
taco seasoning
sunflower oil
Instructions:
Crock Pot Beef Tortilla Soup with Crispy Tortilla Strips- If you don't already have some, prepare the homemade taco seasoning or just use shop bought.
- Chop the onion and bell pepper and put in the base of a slow cooker along with the tomatoes, ground beef, taco seasoning and beef stock.
- Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- During the last hour of cooking, make the crispy tortilla strips.
- Cut the tortillas into strips as long as you'd like.
- Fry the tortillas in about 2 tbsp of sunflower oil.
- Use a slotted spoon to remove them from the oil and allow to drain on a towel-lined plate. As soon as they are removed from the grease, sprinkle with some taco seasoning. You'll probably need to fry the strips in batches.
- Just before serving, sprinkle some fresh coriander and black pepper into the soup.
- Dish into individual bowls, top with shredded cheese and crispy tortilla strips.
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Hi Anyonita, your beefy tortilla soup is just the thing for a fall evening dinner. I love versatile recipes and this fills the bill. Great options!
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