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Big Red Soup

 Big Red Soup
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.
10-12 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

  • 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

Directions

  • 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:

2 of 2

Big Red Soup (continued)

Directions (continued)

  • 12 servings (3 quarts).
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.