Tostada Soup With Fresh Salsa

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  • 3 medium tomatoes, peeled and finely chopped
  • 3/4 green onion, chopped
  • 3 tablespoons chopped green chiles
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 lbs. beef stew meat, cut into 1-inch cubes
  • 3 cups undiluted canned beef broth
  • 2 large onions, thinly sliced
  • 1 sweet red pepper, chopped
  • 1 (4 oz.) can chopped green chiles, drained
  • 1 (28 oz.) can tomatoes, undrained
  • 1 1/2 s fresh corn
  • shredded lettuce
  • shredded Cheddar cheese
  • chopped tomatoes
  • sour cream
  • sliced avocado
  • tortilla chips


Combine finely chopped tomatoes, green onions, 3 tablespoons chopped green chiles, coriander, 1/8 teaspoon salt and 1/8 teaspoon pepper; mix well. Cover salsa and refrigerate 3 to 4 hours.
Combine beef, broth, onion slices, red pepper and 1 can chopped green chiles in large Dutch oven. Bring to boil; cover, reduce heat, and simmer 1 1/2 hours. Stir in tomatoes; cover and simmer 1 hour or until beef is tender.
Add corn, 1/8 teaspoon salt, 1/8 teaspoon pepper, and one tablespoon chilled salsa; stir well. Simmer, uncovered, 5 minutes.
Top soup with remaining salsa, lettuce, cheese, tomatoes, sour cream and avocado. Serve with tortilla chips.

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