Chipotle Steak and Potato Soup

Here’s the soup that I made with the leftover chipotle shredded beef. It tastes like a southwest version of beef vegetable soup, but instead of chewy beef cubes, it has shreds of melt-in-your-mouth steak. Feel free to add any vegetables you have on hand. I had potatoes and carrots, so that’s what I used. I think some greens like kale or Swiss chard would also work well in this.This soup is seriously so good. I froze some of my leftovers just so I could quickly make this soup again in a few weeks. Speaking of quick — this one is under 30 minutes. Hooray!

Chipotle Steak and Potato Soup


2 Tablespoons avocado oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup matchstick carrots
Salt and pepper
1/2 teaspoon cumin
1/2 – 1 teaspoon minced chipotle pepper
1 14-ounce can beef broth
1 14-ounce can chicken broth
1 large baking potato cut into 1/2-inch cubes (about 2-3 cups)
1 1/2 cup leftover shredded chipotle beef (see link within post)
1/4 cup chopped cilantro
Shredded pepper jack cheese and sour cream (optional)


Drizzle the oil in the bottom of a large sauce pan and heat to medium-high heat. Add onion, garlic, and carrots; add a pinch of salt and pepper. Saute vegetables until tender and onions begin to brown a little.

Add cumin and chipotle pepper; cook and stir for about a minute. Add beef broth, chicken broth, potatoes, and beef. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are cooked through and flavors have combined.

Garnish with cilantro, shredded cheese, and sour cream. Serves 4.

Nat’s Notes:
1. I used both chicken and beef broths because I had some leftover chicken broth I needed to use up in the fridge. You could use all beef or all chicken broth if you like. I think that using some chicken broth keeps it from getting too rich, but it might also be really good that way. Let me know if you try it like that.

From Perry’s Plate