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: Mexican Chilies, Mexican Recipes
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

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

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.

Originally published as Big Red Soup in Country Woman March/April 1988

Reviews

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Average Rating:

2124arizona

Jun 24, 2017

This soup served with tortillas is wonderful.
vamanchef

Nov 15, 2015

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

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

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

Sep 30, 2011

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

Jul 29, 2011

This was great! I added pinto beans with jalepenos. Next time I might add some beer.
mother of 3

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.