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April 25, 2016


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Buffalo Tortilla Soup

This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed & salted crispy strips! No guarantees on that though. *Recipe can easily be halved.

Tortilla Soup, Pulled Buffalo Meat 

2 - 1 pound, Heat & Eat Wild Idea Buffalo Pulled Chuck Roast
½ - cup coconut oil, or other oil
10 - corn tortillas, 4 - cut into strips & 6 - quartered
2 - onions, coarse chopped
8 - whole garlic cloves, peeled
2 - whole dried pasilla chiles, de-stemmed, seeded, and coarse chopped
1 - tablespoon cumin
1 - teaspoon coriander
1 - teaspoon cardamom
1 - teaspoon salt
1 - quart tomatoes (blackened, or canned)
2 - quarts organic chicken broth
1 - lime, halved

1 to 2 - avocado, peeled, seeded, and chopped
4 - ounces Queso Chihuahua, shredded
½ - cup cilantro, chopped
1 - lime, cut into wedges


  • In a medium saucepan, heat oil over medium high heat.
  • Add ¼ of the tortillas strips and fry until crispy, about 3 minutes. Remove from oil and place on a brown bag, sprinkle with salt and a squeeze of lime. Repeat until all of the strips are cooked.
  • Transfer 1 tablespoon of the oil used to fry tortillas into a soup pot, over medium high heat.
  • Add the onions, garlic, chilies, and seasonings to the pot. Allow vegetables to lightly brown, stirring occassionally.
  • Add the tomatoes, broth, and remaining 6 tortillas and bring to a boil. Reduce heat to medium-low and cook for about one hour.
  • Remove from heat and let set for half an hour.
  • Transfer the soup to a blender in batches and mix until smooth. Return soup to medium high heat and bring to a gentle boil.
  • Add the two packages of the Pulled Buffalo Chuck Roast and and stir to incorporate. Heat for 5 minutes, then stir in the juice of half of a fresh lime and season to taste.
  • To serve, ladle soup into bowls, top with crispy tortillas strips, avocado, grated cheese, and fresh cilantro. Accompany with fresh lime wedges.


William Keim

May 07, 2016

I only had chicken breasts on hand but needed to try this recipe. Meat aside, this is a delicious recipe for tortilla soup. The soup was flavorful, just the right amount of thickness and smoothness, and healthy. I wanted to add some extra peppers and vegetables for some crunch and for “balanced diet” reasons, but the recipe only has you simmer for about 5 minutes after the blending process. I’ll probably need to sautée those vegetables ahead of time.

Can’t wait to try it with Wild Idea Buffalo!!


November 11, 2016

I loved this recipe. I also linked to it on my blog as part of my weekly meal inspiration series:

Thank you! Delicious!


November 13, 2016

Please note the ingredient list has 1 pkg pulled buffalo, while waaay down in the procedure steps, 2 pkgs are called for. And, the 6 quatered tortillas are never fried or called for in the procedure at all. Otherwise, I can’t wait to see how this turns out.


November 13, 2016

I found what to do with the 6 tortillas, my error or errors, as the case may be.

Barbara Auleta

November 26, 2018

Does this call for one or two 1-lb. packages. The list of ingredients says one, the directions say “the two packages.” ??


November 26, 2018

Thank you Barbara and Heather for catching my mistake. The correction has been made. It is indeed two packages.
Thanks again. jill


July 17, 2019

This soup is awesome! I modified it – used ground buffalo because I didn’t have enough pulled buffalo – and it turned out great. I also used tortilla chips, which people added to the soup when they filled their bowls. Since I didn’t have cardamom, I used cinnamon and cloves and everyone loved that. The consistency is great and it’s very filling in a satisfying way! Thanks for all the great recipes.

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