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.
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  • 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.

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

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

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

  • 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.

  • I loved this recipe. I also linked to it on my blog as part of my weekly meal inspiration series: http://www.nutritionwithsteph.com/single-post/2016/11/11/Weekly-Meal-Plan-3

    Thank you! Delicious!

  • 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!!

    William Keim

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