Hearty & Comforting Prime Rib Tortilla Soup

There’s something magical about a warm, hearty bowl of soup on a cozy evening. The rich flavors, the comforting aroma, and the simple act of dipping a piece of bread or tortilla into the broth create moments worth savoring. This Prime Rib Tortilla Soup is the ultimate comfort food, perfect for family dinners, casual gatherings, or even a festive holiday meal. It takes leftover prime rib and transforms it into a rich, flavorful soup that’s both satisfying and full of personality. Inspired by classic Mexican tortilla soup but elevated with the tender, savory goodness of prime rib, this dish brings warmth, depth, and a touch of indulgence to your table. Once you try it, it’s sure to become a staple in your recipe rotation.

Ingredients

• 2 cups leftover prime rib, shredded or chopped

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 medium red bell pepper, diced

• 1 medium green bell pepper, diced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• 1 teaspoon dried oregano

• 6 cups beef or vegetable broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 can (15 oz) black beans, drained and rinsed

• 1-2 fresh jalapeños, sliced (optional, for heat)

• Salt and freshly ground black pepper, to taste

• Juice of 1 lime

• 6 small corn tortillas, cut into strips

• 1 cup shredded cheddar or Monterey Jack cheese

• ½ cup chopped fresh cilantro, for garnish

• ¼ cup sliced green onions, for garnish

• ½ avocado, diced, for garnish

Directions

1. Prepare the tortilla strips: Preheat your oven to 350°F (175°C). Spread the tortilla strips on a baking sheet and lightly brush with olive oil. Bake for 10–12 minutes, flipping halfway through, until crisp and golden. Set aside.

2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

3. Add the vegetables and spices: Mix in the red and green bell peppers, cumin, smoked paprika, chili powder, and oregano. Cook for 4–5 minutes until the peppers begin to soften and the spices release their aroma.

4. Add the broth and tomatoes: Pour in the beef or vegetable broth along with the diced tomatoes (including the juice). Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

5. Incorporate the beans, corn, and prime rib: Stir in the black beans, corn, and shredded prime rib. Simmer for another 10 minutes, letting the prime rib heat through and absorb the flavors of the broth.

6. Season and add lime: Taste the soup and season with salt and freshly ground black pepper. Squeeze in the juice of one lime for a bright, fresh finish. Adjust seasoning as needed.

7. Serve with garnishes: Ladle the soup into bowls. Top each serving with baked tortilla strips, shredded cheese, diced avocado, cilantro, and green onions. Serve immediately while hot.

Tips for the Perfect Prime Rib Tortilla Soup

• Leftover prime rib: This recipe is perfect for using leftover prime rib from holiday dinners or special occasions. Thinly slice or shred it for easier incorporation into the soup.

• Tortilla strips: Baking the tortillas rather than frying them keeps the soup lighter while still providing that satisfying crunch.

• Customizable spice: Adjust the heat by adding more or fewer jalapeños, or substitute with a mild chili pepper for a softer kick.

• Beans and corn: Feel free to swap black beans for pinto beans or kidney beans, and use fresh, frozen, or canned corn depending on availability.

• Broth selection: For a richer flavor, use homemade beef broth. For a lighter version, vegetable broth works beautifully.

Why This Soup Works

Prime Rib Flavor: The prime rib adds a depth of savory richness that elevates the soup beyond a typical tortilla soup. Every bite is infused with the tenderness of the meat and the boldness of the spices.

Balanced Texture: The combination of creamy beans, sweet corn, tender meat, and crispy tortilla strips creates a symphony of textures that make every spoonful satisfying.

Versatility: Whether you’re feeding a crowd or cooking for two, this soup scales beautifully. It also reheats well, making it a great option for meal prep.

Nutritional Benefits: Packed with protein, fiber, and fresh vegetables, this soup is hearty without being heavy, providing a well-rounded meal in a single bowl.

Variations to Try

• Vegetarian Twist: Skip the prime rib and use extra beans, roasted vegetables, and a dash of smoked paprika to maintain that rich, smoky flavor.

• Cheesy Enchilada Style: Stir in a bit of enchilada sauce and top with extra shredded cheese for a comforting, cheesy variation.

• Southwestern Flair: Add roasted poblano peppers, fire-roasted tomatoes, and a pinch of cayenne for a southwestern-inspired twist.

• Slow Cooker Version: Combine all ingredients except cheese, tortilla strips, and avocado in a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Add garnishes just before serving.

How to Serve

• Pair this soup with a fresh green salad or crusty bread for a complete meal.

• For a festive occasion, serve in individual bowls with colorful toppings such as diced red bell pepper, extra cilantro, or sliced radishes.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to maintain the perfect consistency.

Frequently Asked Questions

1. Can I use fresh prime rib instead of leftovers?
Absolutely! While this recipe is perfect for transforming leftover prime rib into a comforting soup, you can also start with a freshly cooked prime rib roast. Cook the roast according to your preferred method, whether oven-roasted or slow-cooked, then allow it to rest for at least 10–15 minutes before shredding or chopping the meat. Resting ensures the juices redistribute, keeping the meat tender and flavorful. When adding fresh prime rib to the soup, remember that it already carries rich seasoning and natural flavor, so taste the soup before adding additional salt or spices. This approach gives you complete control over the final flavor, allowing you to adjust the seasoning, spice level, and other ingredients to your preference. Using fresh prime rib can even make the soup more indulgent and special, perfect for a celebratory meal or cozy family dinner.

2. Can I make this soup spicier or milder?
Yes! One of the best things about tortilla soup is its versatility, and you can easily adjust the heat to suit your taste. If you prefer a mild soup, remove the seeds from the jalapeños or omit them entirely and stick to the natural warmth of paprika and cumin. For a medium heat level, include the jalapeños with seeds, and for those who love a kick, you can add extra chili powder, cayenne pepper, or even a dash of your favorite hot sauce. Spicy ingredients can always be added gradually, allowing you to taste and fine-tune the flavor as you cook. Additionally, toppings like avocado, shredded cheese, or a dollop of sour cream help balance heat and provide a cooling effect, making it easy for everyone at the table to enjoy the soup, regardless of their heat preference.

3. Can I freeze this soup?
Yes, this soup freezes very well, making it perfect for meal prep or saving leftovers. To freeze, prepare the soup without adding the fresh tortilla strips, cheese, avocado, or other garnishes, as these can lose texture when frozen. Pour the cooled soup into an airtight container or heavy-duty freezer bag, leaving some space at the top for expansion. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and gently reheat it on the stove over low to medium heat. Just before serving, add fresh tortilla strips, shredded cheese, diced avocado, and any other garnishes to restore the soup’s full flavor and texture.

4. What can I substitute if I don’t have corn tortillas?
If corn tortillas aren’t available, flour tortillas work just as well for creating crispy strips. Simply cut them into strips, lightly brush with olive oil, and bake until golden brown. For a gluten-free option, you can use gluten-free tortillas or even tortilla chips as a crunchy topping. Another creative alternative is to use pita bread or lavash cut into strips and baked, giving the soup a unique twist while maintaining the satisfying crunch. These substitutions are especially useful if you want to accommodate dietary restrictions or simply add variety to the dish.

Why You’ll Love This Recipe

This Prime Rib Tortilla Soup isn’t just a meal—it’s an experience. From the rich aroma filling your kitchen to the vibrant colors of the garnishes, every detail is designed to make you feel warm, nourished, and satisfied. It’s perfect for transforming leftovers into a comforting feast, impressing family and friends, and creating memories around the dinner table.

Whether you’re enjoying a chilly evening at home, celebrating a special occasion, or looking for a new weeknight favorite, this soup delivers both flavor and comfort. Each spoonful showcases tender prime rib, a medley of fresh vegetables, and bold, savory spices that perfectly complement the crispy tortilla strips and creamy toppings.

Hearty & Comforting Prime Rib Tortilla Soup

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This hearty tortilla soup transforms leftover prime rib into a rich, flavorful, and comforting meal. Perfect for cozy evenings, casual family dinners, or festive gatherings, it combines tender meat, vegetables, beans, corn, and spices in a savory broth topped with crispy tortilla strips, cheese, avocado, and fresh cilantro. Inspired by traditional Mexican tortilla soup, this version adds indulgent prime rib for a delicious twist everyone will love.

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Ingredients

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• 2 cups leftover prime rib, shredded or chopped

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 medium red bell pepper, diced

• 1 medium green bell pepper, diced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• 1 teaspoon dried oregano

• 6 cups beef or vegetable broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 can (15 oz) black beans, drained and rinsed

• 1–2 fresh jalapeños, sliced (optional)

• Salt and freshly ground black pepper, to taste

• Juice of 1 lime

• 6 small corn tortillas, cut into strips

• 1 cup shredded cheddar or Monterey Jack cheese

• ½ cup chopped fresh cilantro

• ¼ cup sliced green onions

• ½ avocado, diced

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Instructions

• Preheat oven to 350°F (175°C). Spread tortilla strips on a baking sheet, brush lightly with olive oil, and bake 10–12 minutes until crisp and golden. Set aside.

• In a large pot, heat olive oil over medium heat. Sauté onion 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.

• Stir in red and green bell peppers, cumin, smoked paprika, chili powder, and oregano. Cook 4–5 minutes until peppers begin to soften.

• Add broth and diced tomatoes with juice. Bring to a gentle boil, reduce heat, and simmer 10 minutes.

• Stir in black beans, corn, and shredded prime rib. Simmer 10 more minutes to heat through.

• Season with salt, pepper, and lime juice. Adjust seasoning as needed.

• Ladle soup into bowls and top with tortilla strips, shredded cheese, diced avocado, cilantro, and green onions. Serve immediately.

Notes

• Let the soup sit 10–15 minutes after cooking for flavors to meld.

• Adjust spice by adding or reducing jalapeños, chili powder, or cayenne pepper.

• Toppings like sour cream, extra lime, or roasted peppers add extra flavor and texture.

• Leftovers can be stored in the refrigerator for up to 3 days; add fresh toppings when reheating.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis