BIG RED SOUP

Big Red Soup image

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

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Previous Next

Ingredients

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

Steps:

In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender. , To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 989mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.