Real Recipes From Real Home Cooks ®

zesty tortilla soup

a recipe by
Tammy Raynes
Natchitoches, LA

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.

serves 10
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For zesty tortilla soup

  • 1 md
    onion, chopped
  • 2 Tbsp
    canola oil
  • 2 clove
    garlic, minced
  • 2 lb
    beef stew meat, cut into 1" cubes
  • 2 c
  • 1 can
    (14.5-oz) stewed tomatoes
  • 1 can
    (10-oz) diced tomatoes with green chilies, undrained
  • 1 can
    (10.75-oz) condensed tomato soup, undiluted
  • 1 can
    (10.5-oz) beef broth
  • 1 can
    (10.5-oz) chicken broth
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1 tsp
  • 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

How To Make zesty tortilla soup

  • 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.