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Mexican Beef Soup

Lisa @take_me_to_the_kitchen

Carne en su Jugo. It’s a Mexican soup and you will absolutely love it!

Quick and so tasty. It has several ingredients but there are only a few steps to make the soup.


1 lb. sirloin steak, finely chopped (which can be accomplished by freezing the meat for 15 minutes to make cutting easier, or pulsing a few times in a food processor.)

4.5 tsp. Worcestershire sauce

1 tsp. soy sauce

1.5 tsp. kosher salt

1/2 tsp. black pepper

Combine the above ingredients with chopped steak, stir to distribute and set aside.

1 tbsp. canola oil

1 tbsp. garlic, chopped

1 carrot, chopped

1 16 oz. jar Salsa Verde (tomatillo sauce)

1 quart unsalted beef stock

2 bay leaves

2 cans pinto beans, drained but not rinsed

3-4 slices cooked bacon, chopped. This is for topping the finished soup.

1 lime. Squeeze over top of soup once served.

My Favorite Toppings;

Avocado, cotija cheese (or parm), cilantro, or diced onions


  • Heat oil over medium heat, sauté carrot and garlic, then add meat.

  • Cook until meat releases its juices, you’re not trying to brown it.

  • You need the juice so don’t use high heat or it will evaporate.

  • Once the meat is no longer pink, add salsa verde, stock, and bay leaves.

  • Simmer, uncovered, for 20 minutes.

  • Add beans, cook another 10 minutes.

  • Spoon into bowls and top with bacon and lime.

See you next week for another quick and easy recipe. If you make this, drop me a note on my IG page!


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