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Overhead view of crockpot birria soup in a white bowl with tortilla strips, melted cheese, lime, and cilantro.

Crockpot Birria Soup with Sweet Corn & Crispy Tortilla Strips

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This Crockpot Birria Soup is a flavorful spin on traditional birria, transforming the smoky, tender beef into a cozy soup. Finished with sweet corn, fresh lime, and a crunchy tortilla topping.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings : 6 servings

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Equipment

Ingredients

Ingredients
  • 2 lbs beef chuck roast, trimmed and cut into 2 inch pieces
  • 1 large onion, quartered
  • 6 cloves garlic, peeled
  • 3 dried guajillo chiles, (about 20 grams) stems and seeds removed
  • 2 dried ancho chiles, (about 20 grams) stems and seeds removed
  • 2 chipotle peppers in adobo + 1 tablespoon adobo sauce
  • 1 14 oz can fire-roasted tomatoes
  • 4 cups beef bone broth, or regular beef broth
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 2 teaspoons sea salt, plus more to taste
  • 1 cup corn kernels, fresh or frozen
  • juice of 1 lime
For serving:
  • crispy tortilla strips or baked tortilla chips, (see instructions below)
  • fresh cilantro
  • diced white onion
  • extra lime wedges
  • optional: shredded Oaxaca cheese, shredded mozzarella cheese will also work
Start Cooking

Instructions
 

  1. Soak the chilies
    Place 3 dried guajillo chiles and 2 dried ancho chiles in a small pot. Cover with boiling water and soak for 10 to 15 minutes until softened. Reserve 1 cup of the soaking liquid.
    Dried guajillo and ancho chiles soaking in hot water to soften for birria soup sauce.
  2. Blend the base of the broth
    In a blender, combine the softened chiles, 2 chipotle peppers in adobo with 1 tablespoon adobo sauce, 1 (14 oz) can fire-roasted tomatoes, 1 large quartered onion, 6 garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, and the reserved 1 cup chili soaking liquid. Blend until smooth.
    Smooth red chili sauce in blender for homemade crockpot birria soup.
  3. Assemble the crockpot
    Place 2 lbs beef chuck roast chunks in the crockpot. Pour the blended chili sauce over top. Add 4 cups beef broth, 2 bay leaves, 1 cinnamon stick, and 2 teaspoons salt. Stir gently to combine.
    Raw beef chunks in crockpot with red chili sauce, cinnamon stick, and bay leaf for birria soup recipe.
  4. Cook
    Cover and cook on low for 6–8 hours or high for 4–5 hours, until the beef is tender and shreddable.
    Beef chunks simmering in red chili broth with bay leaf in crockpot for birria soup.
  5. Shred the beef
    Remove the beef, shred with two forks, and return it to the crockpot. Taste the broth and add more salt to taste.
    Shredded beef in bowl with forks after slow cooking for crockpot birria soup.
  6. Make crispy tortilla strips (optional)
    Cut tortillas into thin strips, arrange on a baking sheet, mist with olive oil spray, and sprinkle with salt. Bake at 375°F (190°C) for 12 to 15 minutes, flipping halfway, until golden and crisp.
    Homemade baked tortilla strips on parchment paper for topping crockpot birria soup.
  7. Stir in corn & squeeze in juice of a lime
    Stir in 1 cup corn kernels. Cover and cook on high for 20 to 30 minutes, until tender but not mushy.
    Stir in the juice of 1 lime. Taste and adjust seasoning with more salt if needed.
    Slow cooker birria soup with corn being added into the red chili broth.
  8. Serve and enjoy
    Ladle into bowls and top with crispy tortilla strips, fresh cilantro, diced onion, extra lime, and (optional) shredded cheese.
    Hearty birria taco soup served in bowls, garnished with tortilla strips, lime wedges, and cilantro.

Nutrition

Calories: 326kcalCarbohydrates: 20gProtein: 42gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 94mgSodium: 994mgPotassium: 901mgFiber: 6gSugar: 10gVitamin A: 3746IUVitamin C: 8mgCalcium: 68mgIron: 5mg

Notes

  • Cheese options: Traditional birria tacos use Oaxaca or Chihuahua cheese. Shredded mozzarella is an easy substitution.
  • Other cooking methods: You can also make this soup on the stovetop (2 to 3 hours simmer) or in the Instant Pot (60 minutes on high pressure, natural release).
  • Make-ahead: The soup can be refrigerated for up to 4 days. Reheat gently on the stovetop. Store tortilla strips separately to keep them crisp.
  • Freezer-friendly: Freeze the soup for up to 3 months.