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Big Red Soup

Name: Big Red Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Mexican
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 shredded cheddar cheese

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 8 hours

Makes

12 servings (3 quarts)

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

Big Red Soup Recipe photo by Taste of Home

Next Recipe

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 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.

Nutrition Facts

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

Big Red Soup

Ingredients

Directions

Nutrition Facts

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