Beef Tortilla Soup
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Time to Cook
Step 1Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, Herdez® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
Step 2To prepare the Crunchy Tortilla Strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.
Step 3Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired.
Step 4Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.
Nutrition information per serving: 315 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 753 mg Sodium; 26 g Total Carbohydrate; 3.7 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.3 mg Zinc; 30 mcg Selenium; 123.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Filed Under:MexicanSoups, Stews & Chili