STEAK TORTILLA SOUP RECIPE - (4.5/5)

Steak Tortilla Soup Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 30

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For the Beef:
2 tablespoons olive oil or canola
1 pound beef (steak) your choice, sliced into small thin strips (I had tri-tip steak)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
For the Soup Base:
2 to 3 tablespoons olive oil
8 corn tortillas, diced
1 small white onion, diced
3 cloves garlic, minced
3 chile de arbol
1 serrano pepper or jalapeño, diced
1 poblano pepper, diced
2 carrots, peeled and sliced thin
1 stalk celery, finely diced
3 tomatillos, diced
1/3 cup cilantro, chopped
1 to 1 1/2 cups roasted, diced green chiles in a can
7 cups low-sodium beef broth
Juice of 1 lime
1 teaspoon ground coriander
1 teaspoon cumin
Salt and pepper to taste
For the Garnish:
Lime wedges
Avocado slices
Diced red chiles, Fresno peppers or cherry peppers
Light sour cream
Fried tortilla strips (how to make them: http://www.hispanickitchen.com/profiles/blogs/crispy-tortilla-strips)

Steps:

1. In a large heavy pot, preheat the 2 tablespoons of oil to medium/high heat for 3 to 4 minutes. Add the beef and season with salt, pepper and garlic powder. Cook, stirring often until nicely seared and browned. Remove beef from pot onto a plate and set aside. 2. In that same pot, add another 2 tablespoons of oil and heat to medium. Add the diced tortillas and cook until slightly crispy. Add the onions, garlic, chile de arbol, chile serrano and poblano. Cook for 3 to 4 minutes. 3. Add the remaining ingredients. Add the beef back into the soup. Bring to a boil, reduce heat, taste for salt and pepper. Cook at a low simmer for 35 to 40 minutes, stirring now and then. Yields up to 6 dinner size servings. Don't forget to garnish!!