Beef Tortilla Soup

There’s nothing like homemade Mexican beef tortilla soup. Use this easy recipe to bring authentic flavor!


  • 1

    beef Brisket Flat Half (2-1/2 to 3 1/2 pounds)

  • 1 tablespoon

    olive oil

  • 2 cups

    chopped onions

  • 2 tablespoons

    ground cumin

  • 2 tablespoons

    minced garlic

  • 3 (14) ounce

    cans unsalted beef broth

  • 1 (16) ounce

    jar HERDEZ® Salsa Casera

  • 1 (14.5) ounce

    can no-salt-added diced tomatoes

  • 2 cups

    frozen corn

  • 2 tablespoons

    hot pepper sauce

  • 1/4 cup

    chopped fresh cilantro leaves

  • Crunchy Tortilla Strips

  • Fresh cilantro

  • 1

    ripe avocado, thinly sliced

  • 1/2 cup

    finely shredded reduced-fat Cheddar cheese


Print Recipe

Serves 6-8



  1. Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, HERDEZ® Salsa Casera and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.

  2. To prepare the Crunchy Tortilla Strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.


  3. Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired. Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired



HERDEZ® Guacamole Salsa Medium

Enjoy the taste of rich avocado flavor with tangy salsa verde.

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