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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Because everyone in our family enjoys Mexican food, we especially find this soup appealing. It has just the right amount of zip without being overwhelming. Ingredients:
1 medium onion, chopped |
2 tablespoons canola oil |
2 garlic cloves, minced |
2 pounds beef stew meat, cut into 1-inch cubes |
2 cups water |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (10 ounces) diced tomatoes with green chilies, undrained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (10-1/2 ounces) beef broth |
1 can (10-1/2 ounces) chicken broth |
1 tablespoon worcestershire sauce |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon lemon-pepper seasoning |
1/2 teaspoon hot pepper sauce |
10 corn tortillas (6 inches) |
shredded cheddar cheese, sour cream and sliced green onions, optional |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender.
2. Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired. Yield: 10 servings (2-1/2 quarts).
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