Beef Tortilla Soup Recipe

This is a cozy take on Luby’s Beef Tortilla Soup — warm, cheesy, and full of flavor. It’s super easy to throw together and perfect if you need something filling but don’t feel like doing a whole production. One pot, 20 minutes, done.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: hearty, cheesy, just enough spice
• Great for: cold nights, meal prep, budget dinners

Why I Like This Recipe

Some nights I’m just… done. No energy, but still want something hot that tastes like actual effort went into it. This soup does that. You toss a few pantry things together, and boom — it turns into this thick, beefy, cheesy thing that honestly feels like it took way more work.

Ingredients

• 3 quarts chicken stock
• 22 oz canned whole peeled tomatoes
• 2 ¾ tsp ground cumin
• 1 tsp minced garlic
• 1 tbsp salt
• 2 ½ tsp black pepper
• 12 oz cream-style corn
• 2 ½ cups shredded American cheese
• ½ cup cornstarch
• 1 lb ground beef
• ⅓ cup chopped onion
• Sour cream (for topping)
• Shredded cheddar cheese (for topping)
• Tortilla chips (for serving)

How To Make Beef Tortilla Soup

1. Start with the broth: Get your chicken stock boiling in a big pot. You want enough room to build everything in here — it’s a one-pot deal.
2. Add the flavor: Crush those canned tomatoes with your hands (yep, messy but worth it) and toss them in, juice and all. Stir in the cumin, garlic, salt, pepper, corn, and that glorious cheese. Let it all come back to a boil.
3. Thicken it up: In a small bowl, mix the cornstarch with 1 cup cold water until smooth. Slowly pour it into the boiling soup while stirring. Simmer it on low for about 10 minutes — it’ll start thickening into something creamy and cozy.
4. Cook the beef: Meanwhile, brown your ground beef and chopped onion in a skillet over medium-high heat. Drain the fat — or don’t, I won’t judge — and set it aside.
5. Bring it all together: Turn off the heat on the soup, stir in the cooked beef and onions, and give it one last mix. That’s it.
6. Serve it up: Top with a spoon of sour cream, some cheddar cheese, and a handful of tortilla chips. Eat it with a big spoon and no shame.

Tips for Success

• Crush the tomatoes by hand — don’t skip that part, it makes the texture better
• Don’t let the soup boil too hard after adding cheese or it can break
• Mix the cornstarch really well before adding — no one likes gloopy blobs
• Use real American cheese — not the pre-shredded kind
• Add a little hot sauce if you like spice, it plays well with the creamy base

Storage and Reheating

• Fridge: Keep leftovers in a sealed container. Good for up to 4 days. Reheat on the stove over low heat — it thickens in the fridge, so you might need a splash of broth.
• Freezer: Totally freezable. Cool it first, store in freezer-safe containers. Lasts about 2 months. Defrost in the fridge overnight, then reheat gently.
• Microwave: Okay in a pinch — just stir halfway through, and maybe skip the chips.

Frequently Asked Questions

• Can I use ground turkey instead of beef?
  Sure! It’ll be a bit lighter, still works great.
• Is this spicy?
  Not really. Mild at best. You can spice it up with jalapeños or hot sauce if that’s your thing.
• What kind of cheese should I use?
  American cheese is key here — the melty kind, not sharp cheddar.
• Do I need cream corn or regular corn?
  Stick with cream-style. It blends better into the soup.
• Can I make this ahead?
  Yep, and it reheats like a dream. Even better the next day honestly.

Common Mistakes and How to Dodge Them

• Adding cheese too early: If you toss the cheese in before the soup’s hot, it won’t melt right. Wait till it’s at a low boil.
• Skipping the cornstarch mix: Don’t just throw dry cornstarch into hot soup — it’ll clump. Dissolve it in cold water first.
• Overcooking the beef: You just want it browned, not crispy. If it dries out, it won’t blend in as nicely.
• Forgetting to taste: It’s a salty soup — but still, taste before serving. Adjust with pepper or a splash of lime.
• Serving without toppings: It’s fine plain, but toppings make it. The crunch of chips, the cool sour cream — game-changer.

Nutrition Facts (Per Serving)

• Calories: 343 kcal
• Total Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 63mg
• Sodium: 1590mg
• Potassium: 544mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 18g