Beef Tortilla Soup

 

Ingredients

– 1 tablespoon olive oil 
– 1 pound ground beef (80/20 blend recommended for flavor)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder (adjust to spice preference)
– 1 teaspoon ground cumin
– 1 (14.5-ounce) can diced tomatoes, undrained
– 4 cups beef broth (low-sodium if preferred)
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 6 corn tortillas, cut into ½-inch strips
– Salt, to season as needed
– Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound ground beef to the pot, breaking it into small pieces with a wooden spoon, and cook until browned, approximately 5-7 minutes, stirring occasionally.
3. Tip: Drain excess fat from the beef for a lighter soup, but leave a little for added richness.
4. Add 1 diced yellow onion and 2 minced garlic cloves to the pot, stirring to combine, and cook until the onion is translucent, about 3-4 minutes.
5. Sprinkle in 1 tablespoon chili powder and 1 teaspoon ground cumin, stirring constantly for 30 seconds to toast the spices and enhance their aroma.
6. Pour in 1 can diced tomatoes with juices and 4 cups beef broth, scraping the bottom of the pot to release any browned bits for deeper flavor.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
8. Tip: Simmering uncovered can thicken the soup slightly if you prefer a heartier texture.
9. Stir in 1 can rinsed black beans and 1 cup frozen corn kernels, and continue simmering for an additional 5 minutes until heated through.
10. While the soup simmers, preheat your oven to 400°F and line a baking sheet with parchment paper.
11. Arrange 6 corn tortilla strips in a single layer on the baking sheet, lightly spray with cooking oil, and bake for 8-10 minutes until golden and crispy, flipping halfway through.
12. Tip: Watch the tortilla strips closely in the last few minutes to prevent burning, as oven times may vary.
13. Season the soup with salt to taste, starting with ½ teaspoon and adjusting as needed.
14. Ladle the hot soup into bowls and top with baked tortilla strips and optional toppings like shredded cheese or sour cream.
15. One bite reveals a robust, savory broth with tender beef and beans, balanced by the sweet pop of corn. For a creative twist, serve it with a side of avocado slices or a squeeze of lime to brighten the flavors, making it a versatile dish that’s both filling and flavorful.