Ingredients
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 pounds stew meat, cut into 1″ cubes
2 C water
1 (14 1/2 oz.) can stewed tomatoes
1 (10 oz.) can diced tomatoes with green chilis, undrained
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1 (10 1/2 oz.) can beef broth
1 (10 1/2 oz.) can 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 sauce
10 (6″) corn tortillas
shredded cheddar cheese, sour cream and sliced green onions, optional
Directions
1. In a Dutch oven or large soup pot, saute onion and garlic in oil until onion is tender. Add the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 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.
Linda App's Recipes 