zesty tortilla soup

Name: Zesty Tortilla Soup
Prep time: 20 min
Cook time: 2 h
Yield: 10
Cuisine: Mexican
Ingredients: 1 medium onion, chopped; 2 tablespoon(s) canola oil; 2 clove(s) garlic, minced; 2 pound(s) beef stew meat, cut into 1" cubes; 2 cup(s) 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 tablespoon(s) worcestershire sauce; 1 teaspoon(s) ground cumin; 1 teaspoon(s) chili powder; 1 teaspoon(s) salt; 1 teaspoon(s) lemon pepper seasoning; 1/2 teaspoon(s) hot pepper sauce; 10 - corn tortillas (6"); - shredded cheddar cheese, sour cream and sliced green onions for garnish

29 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Feb 11, 2014

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.

Rate

prep time 20 Min

cook time 2 Hr

method Stove Top

yield 10 serving(s)

Ingredients

1 medium onion, chopped
2 tablespoons canola oil
2 cloves garlic, minced
2 pounds beef stew meat, cut into 1" cubes
2 cups water
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 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")
- shredded cheddar cheese, sour cream and sliced green onions for garnish

How To Make zesty tortilla soup

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.

Step 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.
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