Crock Pot Beef Tortilla Soup with Crispy Tortilla Strips Recipe

Monday, October 28, 2013

Classic tortilla soup gets a twist in this family favorite with lashings of coriander and tender beef slow-cooked to perfection!
Crock Pot Beef Tortilla Soup an Crispy Corn Tortilla Strips from www.anyonita-nibbles.com
Feeds 2 adults; 1 toddler with leftovers

Crock Pot Beef Tortilla Soup with Crispy Tortilla Strips 

Tortilla soup is like slurpable taco salad: warm and cheesy and full of punch from fresh coriander. It's comfort food at its very best and it's absolutely brilliant. I love a good bowl of chicken tortilla soup, but I wanted something different. I didn't want the clean taste of boiled chicken, I wanted the meaty taste of beef!

This is one of those soups that changes each time I make it. Sometimes I use sweet corn, sometimes I add in fresh cherry tomatoes toward the end. Sometimes I use chicken. Sometimes it bubbles away on the stove for 30 minutes. It's versatile. But my favorite way to have tortilla soup is just like this: slowly cooked all day in the crock pot with tender beef and finished with fresh coriander, black pepper and crispy, crunchy seasoned tortilla strips.
Crispy Corn Tortilla Strips from www.anyonita-nibbles.com


Crock Pot Bee Tortilla Soup from www.anyonita-nibbles.com

Ingredients:

For the tortilla soup
1/2 large onion, chopped
1 bell pepper, chopped
1 can tomatoes
2 tsp homemade taco seasoning
3 cups beef stock
fresh coriander
salt
pepper

For the tortilla strips
2 or 3 corn tortillas
taco seasoning
sunflower oil


Beef Tortilla Soup from www.anyonita-nibbles.com

Instructions:

Crock Pot Beef Tortilla Soup with Crispy Tortilla Strips
  1. If you don't already have some, prepare the homemade taco seasoning or just use shop bought.
  2. Chop the onion and bell pepper and put in the base of a slow cooker along with the tomatoes, ground beef, taco seasoning and beef stock.
  3. Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  4. During the last hour of cooking, make the crispy tortilla strips.
  5. Cut the tortillas into strips as long as you'd like.
  6. Fry the tortillas in about 2 tbsp of sunflower oil.
  7. Use a slotted spoon to remove them from the oil and allow to drain on a towel-lined plate. As soon as they are removed from the grease, sprinkle with some taco seasoning. You'll probably need to fry the strips in batches.
  8. Just before serving, sprinkle some fresh coriander and black pepper into the soup.
  9. Dish into individual bowls, top with shredded cheese and crispy tortilla strips.

A bowl of crock pot beef tortilla soup with crispy tortilla strips from www.anyonita-nibbles.com

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1 comment:

  1. Hi Anyonita, your beefy tortilla soup is just the thing for a fall evening dinner. I love versatile recipes and this fills the bill. Great options!

    ReplyDelete

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