Beef Tortilla Soup

Main Ingredient: Black Canyon® Angus Beef Brisket, Flat Half or Beef Bottom Round Rump Roast
Servings: 8

Recipe

Ingredients

1 Black Canyon® Angus Beef Brisket, Flat Half or Beef Bottom Round Rump Roast (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 Cans (14 To 14.5 Ounces) Unsalted Beef Broth
1 Jar (16 Ounces) Medium Salsa
1 Can (14.5 Ounces) No-Salt-Added Diced Tomatoes
2 Cups Frozen Corn
2 Tablespoons Hot Pepper Sauce
1/4 Cup Chopped Fresh Cilantro Leaves
16 Springs Fresh Cilantro
1 Ripe Avocado, Thinly Sliced
1/2 Cup Finely Shredded Reduced-Fat Cheddar Cheese

Instructions

  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® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
  1. 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.
  1. Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.

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.

Nutritional Information

Nutrition information per serving: 315 Calories; 8 g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 753 mg Sodium; 26 g Total Carbohydrate; 3.7 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 5 mg Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.3 mg Zinc; 30 mcg Selenium; 123.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber