Big Red Soup
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
762
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).