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Zesty Tortilla Soup

TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours YIELD: 10 servings (2-1/2 quarts).
Because my whole family likes Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. —Tammy Leiber, Navasota, Texas

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 cups water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes with green chiles, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-1/2 ounces) beef broth
  • 1 can (10-1/2 ounces) chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon hot pepper sauce
  • 10 corn tortillas (6 inches)
  • Optional: Shredded cheddar cheese, sour cream and sliced green onions

Directions

  • 1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender.
  • 2. Tear tortillas into bite-sized pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.

Nutrition Facts

1 cup: 267 calories, 10g fat (3g saturated fat), 56mg cholesterol, 966mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 21g protein.

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