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.
- 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 (4 ounces) shredded cheddar cheese
- 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.
- 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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