Shredded Venison Tortilla Soup

Tortilla soup is hands down one of the best soups to exist, and this shredded Venison Tortilla Soup will have you agreeing with me! Made with simple wholesome ingredients and slow braised tender meat, this soup is high in protein and absolutely delicious.

Before creating this soup, I had only ever had tortilla soup with chicken. While that is delicious, we all know most things are made better with red meat! Loads of juicy and tender, fall apart venison could only make the soup better. This soup is naturally gluten free, packed with nutrients and high in protein. A comforting meal that’s equally nutritious.

To make this soup you start by slow braising a venison roast for about 4 hours. It gets cooked in a broth full of flavor and spices to really help break down that meat and enhance the flavor. Once that is cooked, you shred it so it can soak up some of that sauce, then remove it from the pot. Then, you add in more broth and tomatoes and I like to blend that smooth. Add in the remaining ingredients, followed by the shredded meat and simmer the soup until ready to serve. Serve it up with any of your favorite toppings and you have yourself an incredible soup that is filling and flavourful.

This Venison Tortilla Soup makes great leftovers and freezer really well. You can adjust the spice to your liking, and use any wild game roast that you have!

Tips for Making Shredded Venison Tortilla Soup

1. In order to get the roast fall apart tender you need to cook it long enough. If it still not fall apart tender after 4 hours, just keep cooking it and it will get there eventually. Each roast is different and can take slightly different amounts of time.
2. To make this soup easiest to eat, I like to shred the meat, then cut it into slightly smaller pieces. Depending on the size of your roast, you can end up with really long pieces so I find cutting them helps make it better to eat in bites of soup.
3. While it is not absolutely necessary, I like to simmer the soup for about 30 minutes before serving if I have the time. This just helps all the flavours develop further.

Shredded Venison Tortilla Soup Ingredients

Venison Roast– Almost any roast will work. It can be deer, moose, elk, bear etc.

Onion- A white or yellow onion.

Garlic– Fresh minced is always best.

Tomato Paste– This adds acidity to help break down the meat.

Broth– You can do vegetable or beef broth whichever you prefer or have on hand.

Diced Tomatoes– Canned is what you want.

Black Beans– Strained and rinsed.

Corn– Canned corn kernels are fine.

Jalapeno– I like a bit of finely chopped fresh jalapeno but you can omit if you prefer.

Spices- Chili powder, ground cumin and a touch of oregano build that classic tortilla soup flavor.

Lime Juice– Fresh squeezed lime adds the perfect tang to the soup. Its essential!

Toppings– Avocado, sour cream, shredded cheese, tortilla strips, cowboy candy, jalapenos and fresh squeezed like are all delicious.

The Steps

1. Start by preheating your oven to 350F.
2. Next, take your roast and season it generously with salt and pepper on all sides.
3. Heat a dutch oven over high heat with a couple tbsp of olive oil, tallow or ghee.
4. Once the pot is nice and hot, add the roast and sear for a couple minutes on each side.
5. Remove the roast from the pot and turn the heat down to medium.
6. Then, add in the onions and garlic and cook for 3-4 minutes.
7. Next, add in the tomato paste, chili powder and cumin and allow that to cook for another couple minutes.
8. Finally pour the 6 cups of broth into the pot, then place the roast back into the pot.
9. Place the lid on the pot, then cook in the oven for about 4 hours or until the meat is fall apart tender.
10. Once the meat is done cooking, remove the meat from the pot and shred it with a couple forks.
11. Place the pot of excess broth back onto the stove over medium heat, and add in the diced tomatoes, 4 cups of broth, chili powder, cumin and oregano.
12. Allow that to cook for 5-10 minutes and get nice and warm, then pour it into a blender (or use a hand blender) and blend until smooth.
13. Add that back into the pot, then add in the beans, corn, jalapenos, lime juice and salt.
14. Stir and let cook for a few minutes. You can serve right away or if I have the time I like to let the soup simmer for about 30 minutes to help develop those flavors even more.
15. To serve, ladel the soup into bowls, top with all the toppings listed and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more cozy soups to make with your wild game meat?

https://cmbarndominium.com/creamy-venison-lasagna-soup/

https://cmbarndominium.com/slow-cooked-venison-french-onion-soup/

https://cmbarndominium.com/easy-delicious-venison-italian-wedding-soup/