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.
Ingredients
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2 cups leftover prime rib, shredded or chopped
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 medium red bell pepper, diced
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1 medium green bell pepper, diced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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1 teaspoon dried oregano
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6 cups beef or vegetable broth
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1 can (14.5 oz) diced tomatoes, undrained
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1 cup corn kernels (fresh, canned, or frozen)
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1 can (15 oz) black beans, drained and rinsed
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1–2 fresh jalapeños, sliced (optional)
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Salt and freshly ground black pepper, to taste
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Juice of 1 lime
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6 small corn tortillas, cut into strips
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1 cup shredded cheddar or Monterey Jack cheese
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½ cup chopped fresh cilantro
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¼ cup sliced green onions
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½ avocado, diced
Instructions
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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.
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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.
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Stir in red and green bell peppers, cumin, smoked paprika, chili powder, and oregano. Cook 4–5 minutes until peppers begin to soften.
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Add broth and diced tomatoes with juice. Bring to a gentle boil, reduce heat, and simmer 10 minutes.
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Stir in black beans, corn, and shredded prime rib. Simmer 10 more minutes to heat through.
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Season with salt, pepper, and lime juice. Adjust seasoning as needed.
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Ladle soup into bowls and top with tortilla strips, shredded cheese, diced avocado, cilantro, and green onions. Serve immediately.
Notes
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Let the soup sit 10–15 minutes after cooking for flavors to meld.
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Adjust spice by adding or reducing jalapeños, chili powder, or cayenne pepper.
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Toppings like sour cream, extra lime, or roasted peppers add extra flavor and texture.
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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