Carne asada soup is zesty, smoky, filling, and packed with flavor! Perfect for any night of the week, this soup is loaded with strips of perfectly seasoned grilled carne asada, chunky tomatoes, canned corn, and black beans inside a flavorful beef broth. Served with fresh lime wedges and cilantro this is a meal you'll want to come back to again and again!
Carne asada is simply beef that has been marinated with lime juice and bold spices like ground cumin and chili powder and then grilled until slightly charred and sliced thinly. The classic favorite is the main protein used in this soup and it packs a whole lot of smoky and beefy flavor.
If you are looking for a delicious soup that you're the whole family will enjoy, carne asada soup is loaded with all the flavors of your favorite Mexican dish. It's perfect for the cooler months or whenever you are craving something wholesome, healthy, and delicious.
This recipe, even though it has a lot of ingredients, is actually very simple to make. The key to this soup is the carne asada marinade and allowing the meat to marinate for at least an hour. This will give your soup the most amount of flavor because after the steak is cooked everything really comes together very quickly!
Recipe ingredients
Flank steak. A tender cut of beef that is marinated and then grilled until tender. It adds exceptional flavor to this soup.
Orange and lime juice. Adds a bright zesty flavor to the marinade while tenderizing the flank steak so it becomes perfectly tender.
Soy sauce. Adds an extra punch of savory umami flavor to the carne asada marinade.
Onions and garlic. Both are used in the soup to achieve a deeper savoriness.
Seasonings. Ground cumin, chili powder, ground paprika, salt, and black pepper.
Vegetables. Bell pepper, diced tomatoes, canned black beans, and frozen corn. You can optionally include a chopped jalapeno as well for a kick of spice.
Beef broth. Used as the cooking liquid to add an even bolder beefy flavor.
Vegetable oil. Used to fry the meat and cook the vegetables.
Garnishes. Fresh chopped cilantro and lime wedges for a bright and zesty flavor.
What meat should you use
The type of meat used to make the carne asada is very important. There are two main cuts of meat commonly used - flank steak and skirt steak. They are pretty similar except that flank steak is leaner and naturally more tender. Shirt steak on the other hand has tough fibers that can easily become chewy if overcooked.
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I love to use flank steak because it always turns out tender and I don't have to worry about it being too chewy. However, if you are using a tougher cut of meat like skirt steak, a good option would be to marinade the steak meat for an extra hour or two or ideally overnight before grilling. This is to ensure that your meat is as tender as possible.
Substitutions
Beef. Use skirt steak, sirloin steak, chuck steak, or flap steak. These cuts of meat are pretty inexpensive and taste incredible.
Garlic. Use garlic powder in the marinade if you prefer a more subtle garlic flavor.
Vegetables. Use any type of bell pepper or leave it out if you prefer. Fresh chopped tomatoes or crushed tomatoes can be used instead if you want your soup to be a little less chunky.
Beef broth. Adds wonderful flavor but it can be replaced with chicken broth, vegetable broth, or water with a couple of beef bullion cubes.
Frequently asked questions
Flank steak or shirt steak are the primary cuts of meats used to make carne asada. They cook quickly, have bold and beefy flavors, and taste wonderful when marinated and grilled. Flank steak is a bit leaner and more tender and skirt steak can have a chewy texture if overcooked.
Yes, this dish is almost always made using different cuts of beef. The meat is marinaded, grilled until slightly charred, and then sliced thinly.
Leftovers
Store leftovers in the fridge for up to 5 days. On the next day soup gets even better. Reheat soup either in the microwave or in the pot for a minute or two, or until heated through.
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Hope you will like this carne asada soup as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Carne Asada Soup
Ingredients
- For the carne asada:
- 1 lb flank steak
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- For the soup:
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 jalapeño deseeded and chopped (optional)
- 1 bell pepper chopped
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz black beans, rinsed and drained
- 1 cup frozen corn
- 4 cups beef broth
- Salt and pepper to taste
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Marinate the Steak: In a large bowl, combine the orange juice, soy sauce, lime juice, minced garlic, chili powder, cumin, paprika, and black pepper. Add the flank steak, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
- Cook the Steak: After marinating, heat 2 tablespoons of vegetable oil in a grill pan or cast iron skillet over medium-high heat. Add the steak and cook for about 5-7 minutes on each side for medium-rare. Allow the steak to rest for 10 minutes before slicing against the grain into thin strips. Set aside.
- Make the Soup: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion, garlic, jalapeño, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add the diced tomatoes, black beans, corn, and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes to allow the flavors to meld together.
- Add the cooked, sliced steak to the soup and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh chopped cilantro and lime wedges on the side.
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