Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 small corn tortillas, cut into strips
- 3 tbsp vegetable or canola oil, divided
- 1 lb (450 g) lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano
- 4 cups (1 L) low-sodium beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (4 oz / 113 g) chopped green chiles
- 2 tbsp tomato paste
- 2 tbsp chopped fresh cilantro, plus more for serving
- 1–2 tbsp fresh lime juice, plus lime wedges for serving
- Shredded cheese, diced avocado, sour cream, sliced radishes (optional toppings)
- Salt and black pepper
Do This
- 1. Cut tortillas into thin strips. In a large pot, heat 2 tbsp oil over medium heat and fry strips in batches until golden and crispy. Drain on paper towels and salt lightly.
- 2. In the same pot, add remaining 1 tbsp oil and brown ground beef over medium-high heat, breaking it into small crumbles, 5–7 minutes. Drain excess fat if needed.
- 3. Add onion, jalapeño, and garlic. Cook until softened, 3–4 minutes.
- 4. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Toast spices for 1 minute.
- 5. Add broth, diced tomatoes, black beans, corn, green chiles, and tomato paste. Stir well, bring to a boil, then reduce to a gentle simmer for 15–20 minutes.
- 6. Stir in cilantro and lime juice to taste. Adjust salt and pepper.
- 7. Serve hot, topped with crispy tortilla strips, shredded cheese, avocado, sour cream, extra cilantro, and lime wedges.
Why You’ll Love This Recipe
- Big, bold Mexican-inspired flavors with minimal effort and simple pantry ingredients.
- Hearty enough to be a full meal thanks to ground beef, beans, and corn.
- Customizable heat level: keep it mild or make it spicy with extra jalapeño or hot chiles.
- Great for meal prep and easy to reheat, with tortilla strips added fresh for crunch.
Grocery List
- Produce: 1 medium yellow onion, 3 garlic cloves, 1 jalapeño, 1 lime (plus extra for serving), 1 small bunch cilantro, 1 avocado, 4 small radishes (optional), additional limes and jalapeños if desired
- Dairy: Shredded cheddar or Mexican blend cheese, sour cream
- Pantry: 8 small corn tortillas, vegetable or canola oil, low-sodium beef broth, 1 can diced tomatoes, 1 can black beans, 1 cup frozen or canned corn, 1 can chopped green chiles, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano (Mexican if available), salt, black pepper
Full Ingredients
For the Soup
- 1 lb (450 g) lean ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and minced (leave some seeds in for more heat)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano (Mexican oregano preferred, if available)
- 1/4 tsp ground black pepper
- 3/4–1 tsp fine sea salt (to taste; amount will vary by broth brand)
- 4 cups (1 L) low-sodium beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes with juices (fire-roasted if possible)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (4 oz / 113 g) chopped green chiles, mild or hot
- 2 tbsp tomato paste
- 2 tbsp chopped fresh cilantro leaves, plus more for serving
- 1–2 tbsp fresh lime juice (about 1 lime), plus lime wedges for serving
For the Crispy Tortilla Strips
- 8 small (6-inch) corn tortillas, cut into thin strips (about 1/4 inch wide)
- 3 tbsp vegetable or canola oil, divided (2 tbsp for frying strips, 1 tbsp for soup)
- Pinch of fine sea salt
Optional Toppings (Highly Recommended)
- 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 ripe avocado, diced
- 1/2 cup sour cream
- 4 small radishes, thinly sliced
- Extra chopped cilantro
- Additional sliced jalapeño or pickled jalapeños (for heat)
Step-by-Step Instructions
Step 1: Prep the Tortillas and Toppings
Stack the corn tortillas and cut them into thin strips about 1/4 inch wide. Use a sharp knife or a pizza cutter to make this quick and easy. Set the strips aside. Dice the onion, mince the garlic, and mince the jalapeño (removing seeds and membranes for milder heat). Roughly chop the cilantro leaves. For toppings, shred the cheese, dice the avocado, slice the radishes, and cut the lime into wedges. Having everything prepped before you start cooking makes the soup come together smoothly.
Step 2: Fry the Crispy Tortilla Strips
In a large heavy pot or Dutch oven (at least 4–5 quarts), heat 2 tablespoons of the oil over medium heat. When the oil shimmers, add a handful of tortilla strips in a single layer. Fry, stirring frequently, for 2–3 minutes until crisp and golden around the edges. Adjust the heat as needed so they brown but do not burn. Transfer the fried strips to a plate lined with paper towels and immediately sprinkle with a pinch of salt. Repeat with the remaining strips. Set aside; these will be your crunchy garnish.
Step 3: Brown the Beef
In the same pot (do not wash it; the browned bits add flavor), add the remaining 1 tablespoon of oil if the pot looks dry. Increase heat to medium-high. Add the ground beef, breaking it up with a wooden spoon into small crumbles. Cook for 5–7 minutes, stirring occasionally, until the beef is well browned and no pink remains. If there is a lot of rendered fat, spoon off most of it, leaving about 1 tablespoon in the pot for flavor.
Step 4: Sauté the Aromatics
Add the diced onion and minced jalapeño to the browned beef. Cook over medium heat for 3–4 minutes, stirring often, until the onion softens and turns translucent. Add the minced garlic and cook for 30–60 seconds, just until fragrant; do not let it brown. This layering step builds a deep, savory base for the soup.
Step 5: Add Spices, Tomatoes, and Broth
Sprinkle in the cumin, chili powder, smoked paprika, oregano, black pepper, and 3/4 teaspoon salt. Stir well to coat the beef and vegetables in the spices, and cook for 1 minute to toast them and wake up their flavor. Add the tomato paste and cook, stirring, for another 30 seconds. Pour in the beef broth and add the diced tomatoes with their juices, black beans, corn, and chopped green chiles. Stir thoroughly, scraping the bottom of the pot to release any browned bits.
Step 6: Simmer Until Flavorful
Increase the heat to bring the soup just up to a boil, then immediately reduce to a gentle simmer (small, steady bubbles; about low-medium heat). Simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld and the broth tastes rich and slightly thickened. If the soup seems too thick, add a splash of broth or water. If it is too thin for your liking, simmer a few minutes longer. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Finish with Lime and Serve
Turn off the heat. Stir in the chopped cilantro and 1 tablespoon of fresh lime juice. Taste and add up to 1 more tablespoon of lime juice if you prefer a brighter, tangier flavor. Ladle the hot soup into bowls. Top generously with crispy tortilla strips, a handful of shredded cheese, diced avocado, a spoonful of sour cream, sliced radishes, extra cilantro, and jalapeño slices if you like heat. Serve immediately with lime wedges on the side so everyone can add a final squeeze at the table.
Pro Tips
- Brown the beef well: Let the beef sit in the pot for a minute at a time before stirring so it develops flavorful browned bits instead of steaming.
- Control the spice level: For mild soup, fully seed the jalapeño and use mild green chiles. For spicier soup, keep some jalapeño seeds, use hot green chiles, or add a pinch of cayenne.
- Keep tortilla strips crisp: Fry them fully and keep them uncovered at room temperature. Add them to bowls just before serving so they stay crunchy.
- Adjust thickness: For a thicker, almost stew-like soup, simmer a little longer or crush a small handful of tortilla strips into the pot during the last 5 minutes.
- Use what you have: Swap black beans for pinto beans, or mix both. Fire-roasted tomatoes add extra smokiness if you can find them.
Variations
- Chicken tortilla soup: Replace the ground beef with 1 lb (450 g) boneless, skinless chicken thighs or breasts cut into small pieces, and use chicken broth instead of beef broth. Sauté the chicken just until cooked through, then proceed with the recipe.
- Vegetarian version: Skip the beef and add an extra can of beans (black or pinto) plus 1 extra cup of corn. Use vegetable broth instead of beef broth. You can also add 1 diced bell pepper for more veggies.
- Slow cooker shortcut: Brown the beef with onion, jalapeño, and garlic on the stove, then transfer to a slow cooker with all remaining soup ingredients (except cilantro, lime, and toppings). Cook on Low for 6–7 hours or High for 3–4 hours. Stir in cilantro and lime at the end and serve with tortilla strips.
Storage & Make-Ahead
Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Store the crispy tortilla strips separately in an airtight container at room temperature for up to 3 days (they are best within 24 hours). When reheating the soup on the stove over medium heat or in the microwave, you may need to add a splash of broth or water to loosen it, as it will thicken slightly in the fridge. Add fresh toppings (tortilla strips, cheese, avocado, sour cream, cilantro, and lime) right before serving to keep textures vibrant.
Nutrition (per serving)
Approximate values per serving (1 of 6, including cheese, avocado, and sour cream toppings): about 480 calories; 27 g protein; 26 g fat; 34 g carbohydrates; 9 g fiber; 7 g saturated fat; 80 mg cholesterol; approximately 900 mg sodium (will vary based on broth, added salt, and toppings). For a lighter bowl, use less cheese and sour cream, and add extra vegetables like bell peppers or zucchini.
