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Zesty Tortilla Soup

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.

10 ServingsPrep: 20 min. Cook: 1-3/4 hours

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

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.
Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered,

2 of 2

Zesty Tortilla Soup (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 cup) equals 267 calories, 10 g fat (3 g saturated fat), 56 mg cholesterol, 966 mg sodium, 24 g carbohydrate, 3 g fiber, 21 g protein.