Big Red Soup Recipe
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Big Red Soup Recipe

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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. —Shelly Korell, Bayard, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 10-12 servings


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes in sauce
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup picante sauce
  • 8 corn tortillas, cut into quarters
  • 1 cup shredded cheddar cheese

Nutritional Facts

1 cup: 247 calories, 11g fat (4g saturated fat), 57mg cholesterol, 989mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 20g protein.


  1. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender.
  2. To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts).
Originally published as Big Red Soup in Country Woman March/April 1988, p29

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vamanchef User ID: 4352397 237393
Reviewed Nov. 15, 2015

"I thought this soup was okay but not good enough for a five stare rating."

llheath User ID: 6590379 44562
Reviewed Oct. 14, 2013

"This is fantastic.....didn't change spices, but did with ingredients. I had leftover jalapeño, used that plus used just one can tomatoes, one can rotel tomatoes with green chilies. I omitted the chicken broth. I added also one can white cannelini beans, one can chili beans. We love the taste of Nalleys canned chili so also put in two adobo peppers in chipotle sauce for that familiar smoky southwest flavor. So very tasty... will make again!!"

obsessedwithfood User ID: 3724663 48989
Reviewed Aug. 13, 2012

"This soup has AWESOME flavor! The corn tortillas & shredded cheese make it even yummier. If you don't like the corn tortillas though, try adding some cooked penne pasta to your individual bowls. It was very good that way too. Will definitely be making this again. Great soup!"

Tinkermom_3 User ID: 4837221 78969
Reviewed Sep. 30, 2011

"One of our favorite recipes! So yummy! I've even substituted ground beef."

corellastar User ID: 3314050 78941
Reviewed Jul. 29, 2011

"This was great! I added pinto beans with jalepenos. Next time I might add some beer."

mother of 3 User ID: 1726536 50280
Reviewed Dec. 6, 2009

"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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