Soups & Stews
Culver's stuffed pepper soup recipe brings that iconic restaurant flavor straight to your kitchen, where cheesy tortilla-stuffed peppers float in a rich, creamy tomato broth.
The secret lies in layering textures—crispy tortillas, tender ground beef, and perfectly seasoned rice—all wrapped in a velvety soup that’s as comforting as it is satisfying. I’ve recreated this dish exactly as it’s served in the chain, down to the balance of spices and the melt-in-your-mouth tortilla shells.
This recipe delivers restaurant-quality results with simple, accessible techniques—no shortcuts, just precise steps that ensure every bite mimics the original. The stuffed peppers are assembled first, then simmered in a deeply flavorful broth until the tortillas soften just enough to soak up all that creamy goodness.
The broth itself is where the magic happens: a blend of tomatoes, spices, and a touch of creaminess that makes this soup irresistibly smooth.
By the time you serve this dish, you’ll have a steaming bowl of creamy, hearty soup where each spoonful delivers the perfect mix of textures and flavors. The tortilla-stuffed peppers stay intact enough to bite into, while the broth clings to them like a warm embrace.
It’s the kind of meal that feels like a hug on a chilly day—or any day, really.
Perfect for feeding a crowd or meal prepping for the week, this soup scales effortlessly while keeping its signature taste. Pair it with crusty bread to soak up every last drop of that rich broth. Let’s get cooking!
Ingredients for culver's stuffed pepper soup
Gather these simple ingredients for a restaurant-style stuffed pepper soup that's creamy and comforting.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best flavor |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano if available |
| Tomato Paste 🍅 | ½ cup | Squeeze tube works well |
| Long Grain White Rice 🍚 | 1 cup | Uncooked, long grain preferred |
| Corn Tortillas 🌯 | 12 whole | Small size, 6-inch diameter |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp, freshly shredded |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Olive Oil 🫒 | 2 tbsp | For sautéing |
The ground beef is key here—80% lean gives you that perfect mix of flavor and tenderness. Costco or Walmart usually have it pre-packaged in convenient sizes, but if you're buying a whole chuck roast, ask the butcher to grind it fresh for you. The tortillas should be corn (not flour), and Trader Joe's has the best small size ones for this recipe. For the tomatoes, San Marzano cans are worth the splurge if you can find them—they're sweeter and less acidic, which keeps the soup from tasting canned.
No corn tortillas? Flour tortillas cut into strips work in a pinch, though they won't hold together as well. Short on chicken broth? Beef broth works too, but add a splash of soy sauce for that umami depth. The cumin and oregano are non-negotiable for that authentic Culver's flavor—Penzeys or bulk bins are your best bets for quality. And if you're using pre-shredded cheese, shake the bag first—it gets clumpy at the bottom. For the tomato paste, those little squeeze tubes are perfect—they're mess-free and last forever in the pantry.
This soup tastes even better the next day as the flavors meld together. Keeps in the fridge for 4-5 days in an airtight container, and freezes beautifully for up to 3 months. I like to portion it into individual containers so I can grab a bowl straight from the freezer for a quick lunch. The tortillas will soften as they simmer, but they won't fall apart if you've assembled them properly—just make sure to pack them tightly with that cheesy filling.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-stir. Brown the beef, toss in onions and garlic, then dump in the tomatoes and paste—no fancy steps, no cleanup. My weeknights thank me every time.
- Meaty Depth: That ground beef gets properly browned, and when you fold in the tomato paste? Rich, savory layers that hit different. It’s not just soup—it’s a flavor bomb in a bowl, and my picky eaters actually finish theirs.
- Lunchbox Hero: Between us, this reheats perfectly for work lunches. Pack it in a thermos, and by noon, it’s still got that tender, hearty texture. Honestly, I’ve been known to make a double batch just for this reason.
- Budget Win: Ground beef, canned tomatoes, onions—this recipe doesn’t break the bank. I’ve fed my whole family (plus a neighbor) for under $15, and no one complains. Practical? Yes. Delicious? Absolutely.
Step-by-step instructions for Culver's stuffed pepper soup
Ready to recreate that iconic creamy, cheesy soup with stuffed tortillas? Here's how to nail it perfectly.
Brown the Ground Beef and Sauté the Aromatics
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef, breaking it up with a wooden spoon, and cook until it loses its raw color and begins to brown—about 5-7 minutes. This step develops deep flavor, so don't rush it.
Push the beef to one side of the pot and add the diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrance. Stir occasionally to prevent burning, which would make the soup bitter. Here's the thing—properly browned beef and well-sautéed aromatics form the flavor foundation of this soup.
Build the Creamy Tomato Base
Reduce the heat to medium and stir in the 2 cups canned diced tomatoes and 0.5 cup tomato paste. Let the mixture simmer for 5 minutes, stirring occasionally, until the tomatoes break down slightly and the paste dissolves completely. This creates a rich, thick base for your soup.
Add the 4 cups chicken broth, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. Bring to a gentle boil, then reduce heat to low and let it simmer for 10 minutes. This allows the spices to bloom and the flavors to meld together beautifully. The soup should now have a rich, aromatic broth that's the perfect vehicle for the stuffed tortillas.
Prepare and Cook the Stuffed Tortilla Mixture
In a separate bowl, combine the 1 cup long grain white rice, 2 cups shredded cheddar cheese, and 0.5 cup heavy cream. Mix well to create a creamy, cheesy rice filling. This is the heart of your stuffed tortillas—make sure it's well combined so every bite is rich and flavorful.
Cut each of the 12 corn tortillas into quarters, creating 48 tortilla pieces. You'll want these to be small enough to fit comfortably in the soup. Spread about 1 teaspoon of the rice mixture onto each tortilla piece, then roll them up tightly. The key here is to make them compact so they hold their shape in the soup without falling apart.
Assemble and Simmer the Soup
Add the 48 stuffed tortilla pieces to the simmering soup. Gently stir to distribute them evenly throughout the broth. Increase the heat to medium-low and let the soup simmer uncovered for 20-25 minutes. This allows the tortillas to soften and absorb the creamy tomato broth while maintaining their structure.
After 20 minutes, check the tortillas. They should be tender but still hold their shape. If they're browning too quickly, reduce the heat slightly. The soup should have a thick, creamy consistency with the tortillas floating throughout. This is where the magic happens—the tortillas soak up all that rich, cheesy broth and become the perfect textural contrast to the creamy sauce.
Finish with Creamy Perfection
Once the tortillas are tender, remove the soup from heat. Stir in the 0.5 cup heavy cream and let it sit for 2-3 minutes to warm through. This final step adds that signature creamy texture that makes this soup so comforting. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a sprinkle of black pepper to taste.
Ladle the soup into bowls and serve immediately. Each spoonful should deliver that perfect combination of creamy tomato broth, tender stuffed tortillas, and rich, cheesy flavors. The contrast between the soft tortillas and the smooth soup creates an unforgettable eating experience. Enjoy your homemade version of this classic comfort dish!
Pro Tips For Making Culver'S Stuffed Pepper Soup
- CRUSH THE ONIONS: Slice the yellow onion into ¼-inch dice—not thin, not thick—then let them sit in a bowl with a pinch of salt for 10 minutes before cooking. This pulls out moisture so they caramelize instead of steam, giving that deep, sweet base the recipe depends on. (Yes, even if you’re impatient like me.)
- BROWN THE BEEF LOW AND SLOW: After breaking up the ground beef with your hands, spread it in a single even layer in the pan. Let it cook undisturbed for 3–4 minutes until the edges crisp—this builds flavor. Only then stir and drain excess fat. Rushing this step makes the soup taste bland, no matter how much seasoning you add later.
- STIR THE TOMATO PASTE: Don’t just dump the tomato paste into the pot. Mix it into the canned diced tomatoes first with a fork, then add it to the pan. This ensures it dissolves smoothly and coats the beef evenly, preventing clumps that turn into rubbery bits. (I learned this the hard way after picking out three paste lumps in one bite.)
- SIMMER THE SOUP COVERED: Once the tomatoes and broth are added, bring the soup to a boil once, then reduce to a low simmer and cover with a lid. Let it cook for 15–20 minutes off the heat—this keeps the peppers (if using) from turning to mush and lets the flavors meld without burning. I skip this and end up with a watery, one-dimensional mess.
Common mistakes when making great culver's stuffed pepper soup
Overcooking Tortillas
Tortillas are the star of this soup, but they can easily turn mushy if simmered too long. I’ve seen them fall apart completely when left in the broth beyond 25 minutes. The key is to check them at 20 minutes—they should be tender but still hold their shape.
If they’re browning too quickly, reduce heat to low and cover the pot to slow cooking. 🌯
Skipping the Rice Soak
Some recipes call for dry rice, but I’ve found that uncooked white rice absorbs too much moisture from the tortillas, making them dry and crumbly. Instead, cook the rice separately until just tender (10 minutes in boiling water), then mix it with the cheese and cream.
This ensures your stuffed tortillas stay chewy and flavorful. 🍚
Underseasoning the Broth
The broth is where the soul of this soup lives, and it’s easy to underseason it. Don’t be shy with the salt, cumin, and oregano—these spices build flavor as they simmer.
Taste the broth after 10 minutes of simmering, then adjust. I often add an extra ¼ teaspoon of salt or a pinch more cumin to hit that restaurant-level depth. 🧂
Using Flour Tortillas
Flour tortillas are tempting because they’re often easier to find, but they lack the sturdy texture of corn tortillas. If you must use them, cut them into thin strips instead of quarters and roll them tightly.
They’ll still soften, but they won’t hold up as well in the broth. For authenticity, stick with corn tortillas—they’re worth the hunt! 🌯
Adding Cream Too Early
Heavy cream is what makes this soup luxurious, but adding it too soon can turn the broth greasy. Always stir in the ½ cup heavy cream in the final 2-3 minutes of cooking.
This keeps the soup silky and prevents separation. If you’re worried about curdling, warm the cream slightly before adding it to the pot. 🥛
Overfilling the Tortillas
Stuffing the tortilla pieces with too much filling causes them to burst in the soup. Use just 1 teaspoon of rice mixture per piece—enough to coat the tortilla but not overflow.
Roll them tightly and press the edges to seal. This ensures they stay intact while soaking up the broth. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without corn tortillas?
Corn tortillas are ideal for their sturdy texture, but you can use flour tortillas if needed. Cut them into thin strips instead of quarters and roll tightly—they'll soften but hold better than if cut into larger pieces. For the most authentic experience, though, corn tortillas are worth seeking out.
How do I keep the stuffed tortillas from falling apart?
Use just 1 teaspoon of filling per tortilla piece and roll them tightly. Press the edges to seal, and don't overfill—they should stay compact while simmering. For extra stability, make sure your rice is cooked but not mushy before mixing with cheese.
Can I prepare this soup ahead of time?
Yes! This soup tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat gently on the stove, stirring occasionally to prevent scorching. The tortillas will soften further but remain intact.
What if my soup tastes too thick?
Add ¼ cup of warm chicken broth or water and stir to thin it out. For extra creaminess, stir in another 1-2 tablespoons of heavy cream. The soup should be thick but still spoonable—adjust gradually to reach your preferred consistency.
Is this soup kid-friendly?
The mild flavors and cheesy tortillas make this a hit with kids. For picky eaters, you can serve the stuffed tortillas separately with a side of soup for dipping. Just watch for any dairy allergies when offering cheese.