Easy Weeknight Venison Tortilla Soup

Warm up with this delicious soup made with venison and packed with spices, onions, poblano peppers, all the toppings you want, plus the most flavorful broth

This Venison Tortilla Soup recipe is the perfect weeknight dinner. It comes together in just a few steps and tastes out of this world. This truly delicious soup is family friendly the kids will love it. You really don’t need to gather too many ingredients to put this recipe together either. Between all of the spices we use plus the onions and poblano peppers, there is so much flavor in this soup.People are always asking me for recipes to use up the ground venison in their freezer and this is definitely one to try!

During hunting season, a lot of our dinners in this house consist of various soups. They’re so easy to put together or even better, reheat when you get back from a cold night in the stand. Being that me and my husband are both avid hunters, that’s what I like to look for when creating soup recipes. It has to be easy, and it has to keep well whether freezer it or reheating it in the microwave. All while not lacking flavor, of course. This Venison Tortilla Soup certainly stands up to those requirements and is one we have on repeat all winter long.

What You’ll Need To Make This:

• Ground Venison
• Veggies: onions, poblano peppers, cilantro, garlic
• Lime
• Tomato Paste
• Beef Broth
• Seasonings
• Toppings: use what I have listed or add any of your favorites!

If You Like This Recipe, You’ll Love These:

• Venison French Onion Stew (With the CanCooker Jr.)
• Creamy Wild Turkey Leg White Chili
• Dutch Oven Rabbit and Dumplings

Weeknight Venison Tortilla Soup

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This venison tortilla soup is such an easy and delicious Mexican comfort food! It’s loaded with spices and poblano peppers and topped with lots of cheese. It’s so delicious.

• Author: Jenn Homa
• Prep Time: 5 minutes
• Cook Time: 30-35 minutes
• Total Time: 0 hours
• Yield: 4–6 servings 1x

Ingredients

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• 1 pound Ground Venison
• 1 White Onion, Finely Diced
• 2 Poblano Peppers, Seeds and Membranes Removed, Diced
• 1 tablespoon Chili Powder
• 2 teaspoons Mexican Oregano
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 3 teaspoons Minced Garlic
• 2 tablespoon Tomato Paste
• 4 cups Beef Broth (Add more if you like extra broth!)
• 1 Lime, Juiced
• 2 tablespoons Fresh Cilantro, Chopped, plus more to garnish

For Topping:

• Tortilla Strips
• Sour Cream (Optional)
• Mexican Shredded Cheese (Optional)
• Jalapeños (Optional)

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Instructions

1. Heat a large pot over medium high heat.
2. Add in ground venison and cook until just browned. Add in onions and poblano pepper and saute until just tender, 5 minutes.
3. Add in seasonings, minced garlic and tomato paste. Stir well for one minute.
4. Add in beef broth and stir well. Cook for 15-20 minutes, stirring a few times during that time.
5. Mix in cilantro and lime juice and serve warm topping with tortilla strips and any additional toppings of your choosing.