Luby's Cafeteria Beef Tortilla Soup

Warm up your kitchen with Luby’s Cafeteria Beef Tortilla Soup—a hearty and flavorful classic that brings comforting Tex-Mex vibes to your table. This one-pot wonder combines seasoned ground beef, tender black beans, sweet corn, and a rich tomato-infused broth spiced with cumin, chili powder, and oregano. Topped with crispy baked tortilla strips, melted cheddar cheese, and fresh garnishes like avocado, cilantro, and lime, this soup strikes the perfect balance between savory, zesty, and satisfying. Ready in just under an hour, this recipe is perfect for family dinners or cozy gatherings, offering bold flavors and irresistible textures in every spoonful.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 14.5 ounces canned diced tomatoes (with green chilies, if desired)
• 6 cups beef broth
• 8 ounces tomato sauce
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn kernels
• 15 ounces black beans, drained and rinsed
• 4 flour tortillas, cut into strips
• 1 cup shredded cheddar cheese
• 0.25 cup cilantro, chopped (optional, for garnish)
• 1 large avocado, diced (optional, for garnish)
• 4 lime wedges (optional, for serving)

Directions

Step 1

In a large soup pot or Dutch oven, heat over medium heat. Add the ground beef and cook, breaking it into crumbles, until fully browned and no longer pink, about 6-8 minutes. Drain excess grease if necessary.

Step 2

Add the diced onion and minced garlic to the pot with the ground beef. Cook for another 3-4 minutes, stirring frequently, until the onions are soft and translucent.

Step 3

Stir in the canned diced tomatoes, beef broth, and tomato sauce. Mix well to combine.

Step 4

Season the soup with cumin, chili powder, oregano, salt, and black pepper. Stir thoroughly and bring to a gentle boil.

Step 5

Reduce the heat to low and let the soup simmer uncovered for 15 minutes, allowing the flavors to meld together.

Step 6

Add the frozen corn kernels and black beans to the soup. Continue simmering for an additional 10 minutes, or until the corn is heated through.

Step 7

While the soup is simmering, prepare the tortilla strips. Preheat the oven to 375°F (190°C). Lay the tortilla strips on a baking sheet in a single layer and bake for 5-7 minutes, or until crispy and lightly golden.

Step 8

Once the soup is ready, taste and adjust seasonings as needed. Serve hot, topped with crispy tortilla strips and shredded cheddar cheese. Optional garnishes include chopped cilantro, diced avocado, and a squeeze of fresh lime juice.

Nutrition Facts

Serving size	(3875.7g)

Amount per serving	% Daily Value*
Calories	3283.8

Total Fat 174.8g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 422.1mg	0%
Sodium 11197.0mg	0%
Total Carbohydrate 273.5g	0%
Dietary Fiber 61.1g	0%
Total Sugars 38.3g
Protein 181.0g	0%

Vitamin D 0IU	0%
Calcium 1545.5mg	0%
Iron 32.2mg	0%
Potassium 5751.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 21.3%

Carbs: 32.3%