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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (662g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning |
||
| Calories 420 | ||
| Calories from Fat 202 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.5g | 34% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 50mg | 16% | |
| Sodium 2685mg | 111% | |
| Potassium 791mg | 22% | |
| Total Carbohydrate 34.9g | 11% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 7.1g | ||
| Protein 22.6g | 45% | |
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 (1.25-1 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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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Miriachi
On Jun 6, 2009
The soup is delicious!! I made some slight changes due to what is available around here (no Rotel, no diced tomatoes, and no taco seasoning). I used one carrot and grated it - liked the result. No celery. 1 onion. Skipped the salt an pepper. Decided to add about 1/2 tsp. oregano and 1/2 tsp. cumin to replace the taco seasoning. Diced up 4 tomatoes and 1 aji amarilla to replace the canned stuff. Used masa instead of the tortillas (I should have mixed the masa in a little bit of water before adding it b/c it ended up lumpy. Also, used someone else's tip and replaced the milk with plain yogurt. We loved it!!
From: Chef #210245
On Nov 16, 2008
Very good! Tasted just like enchiladas! Whole family really enjoyed this soup. Thanks for sharing.
From: zacacie
On Oct 27, 2008
This recipe is so good! It will be one of the regular meal for my family on a cool day. My children (8 and 5) requested for it to be served on Halloween! Thanks Eddie!! 
From: Spit In Soup
On Oct 24, 2008
This is yummy! I used ground beef cooked with a taco seasoning packet, I made it a bit thicker by tossing in some stale corn chips in addition to the tortillas, and finally, I used light sour cream instead of milk - fat free or plain yogurt would work, too. This adds an additional acid to the soup that works well. I really like this soup. Garnish with chips, sour cream, cheese and green onion and its so so good.
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