Zesty Tortilla Soup



10 servings



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


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.

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