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We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup.
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 247 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 989 mg sodium, 16 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Big Red Soup in Country Woman March/April 1988, p29
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Reviewed on Sep. 30, 2011 by Tinkermom_3
One of our favorite recipes! So yummy! I've even substituted ground beef.
Reviewed on Jul. 29, 2011 by corellastar
This was great! I added pinto beans with jalepenos. Next time I might add some beer.
Reviewed on Dec. 06, 2009 by mother of 3
This soup got a thumbs up! from our church fellowship. I substituted crushed tomatoes for the diced and omitted the tortillas, serving tortilla chips on the side. Instead of the water, I used beef broth. Mixed shredded Monterey Jack with sharp cheddar cheese for the topping. Served with hot sauce, too. I simmered it on the stove for five hours and transferred to the slow cooker the next day.
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