Tortilla Soup with French Béarnaise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Mexican tortilla soup elevated with a velvety French Béarnaise sauce, offering a luxurious twist on traditional flavors. This mexican-inspired soups ready in about 55 minutes pairs tomato, tortilla chips, beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg tomato
• 1 cup tortilla chips
• 200g beef
• 1/2 cup French Béarnaise sauce
• 1 onion
• 2 cloves garlic
• 4 cups vegetable broth

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely diced onion and 2 minced garlic cloves, sauté for 5-7 minutes until the onions are translucent and fragrant, stirring occasionally. Tip: Use a sharp knife to dice the onion evenly for even cooking.
2. Step 2: Add 200g ground beef to the pot, breaking it into small pieces with a spatula. Cook over medium-high heat for 5-7 minutes until the beef is browned and no longer pink, stirring frequently to ensure even browning. Tip: Avoid overcrowding the pan to prevent steaming instead of searing.
3. Step 3: Stir in 1 kg chopped tomatoes (skin on) and 4 cups vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes until the soup thickens enough to coat the back of a spoon and the tomatoes are softened. Tip: If the soup becomes too foamy, skim the surface with a ladle.
4. Step 4: Add 1 cup tortilla chips to the pot, stirring gently to submerge them. Simmer for 2-3 minutes until the chips are slightly softened but still crisp. Remove from heat, stir in 1/2 cup French Béarnaise sauce until fully incorporated. Tip: Add the Béarnaise off the heat to prevent the sauce from breaking.
5. Step 5: Ladle the soup into bowls, top with additional tortilla chips, and drizzle with remaining Béarnaise sauce. Garnish with chopped cilantro and a squeeze of lime juice if desired. Tip: For extra crunch, add fresh tortilla chips directly to each bowl just before serving.