Zesty Tortilla Soup

Tammy Raynes

By
@Tammy_Raynes

Because everyone in my family loves mexican food, we find this soup especially appealing. Has just the right amount of zing to it.

However, this is not my original recipe. Found this in a magazine and decided to try it for myself. Thought I would share with you all.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 medium
onion, chopped
2 Tbsp
canola oil
2 clove
garlic, minced
2 lb
beef stew meat, cut into 1" cubes
2 c
water
1 can(s)
(14.5-oz) stewed tomatoes
1 can(s)
(10-oz) diced tomatoes with green chilies, undrained
1 can(s)
(10.75-oz) condensed tomato soup, undiluted
1 can(s)
(10.5-oz) beef broth
1 can(s)
(10.5-oz) chicken broth
1 Tbsp
worcestershire sauce
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
salt
1 tsp
lemon pepper seasoning
1/2 tsp
hot pepper sauce
10
corn tortillas (6")
shredded cheddar cheese, sour cream and sliced green onions for garnish

Directions Step-By-Step

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 to 1.5 hours or until beef is tender.
2
Tear tortillas into bite size 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.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican