Ingredients
1 | md. onion, chopped | 2 cloves | garlic, minced | 2 tbsp. | cooking oil | 2 lbs. | beef stew meat, cut into 1-inch cubes | 2 cups | water | 1 can (14-1/2 oz.) | stewed tomatoes | 1 can (10 oz.) | diced tomatoes with green chilies, undrained | 1 can (10-3/4 oz.) | condensed tomato soup, undiluted | 1 can (10-1/2 oz.) | beef broth | 1 can (10-1/2 oz.) | chicken broth | 1 tbsp. | Worcestershire sauce | 1 tsp. | ground cumin | 1 tsp. | chili powder | 1 tsp. | salt | 1 tsp. | lemon-pepper seasoning | 1/2 tsp. | hot pepper sauce (like Tabasco) | 10 | corn tortillas (6 inch size) | | Shredded cheddar cheese, sour cream, and sliced green onions, optional |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a Dutch oven or soup kettle, saute onion and garlic in oil until onion is tender, but not browned. Add the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Tear tortillas into bite-size pieces (or use kitchen shears to cut into strips); add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream, and chopped green onions, if desired.
Similar Recipes
soups, tortilla soup