Steak Tortilla Soup

By garciamoss

Ingredients

• 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)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

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!!