Big Red Soup
"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
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2 pounds beef stew meat, cut into 1-inch cubes
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2 tablespoons canola oil
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3/4 cup chopped onion
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2 cloves garlic, minced
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2 cans (14-1/2 ounces each) diced tomatoes in sauce
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 can (10-1/2 ounces) condensed chicken broth, undiluted
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1/4 cup water
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon salt
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1/2 teaspoon lemon-pepper seasoning
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2 teaspoons Worcestershire sauce
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1/3 cup picante sauce
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8 corn tortillas, cut into quarters
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1 cup shredded cheddar cheese
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