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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Like my Tortilla Soup II recipe but modified for people that like beef instead. Personally, I like the chicken version much better. Ingredients:
8 ounces carrots, diced |
8 ounces celery |
8 ounces onions |
1/2 teaspoon garlic powder |
salt and pepper |
2 tablespoons corn oil |
4 (15 ounce) cans beef broth |
1 (15 ounce) can petite diced tomatoes |
1 (10 ounce) can rotel diced tomatoes |
1 (1 1/4-1 1/2 ounce) packet taco seasoning |
1 (10 count) package corn tortillas, cut into small pieces |
12 ounces shredded beef brisket (or shredded grilled beef fajita meat) |
1 cup milk |
corn tortilla chips, broken into small pieces |
Directions:
1. Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.
2. Add beef broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and shredded beef.
4. Cut tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.
6. Reduce heat and simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
10. Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.
11. Can also add two seeded/sliced jalapeños and one sprig of fresh cilantro.
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