Big Red Soup

 

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 (4 ounces) shredded cheddar cheese

Directions

• 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. Yield: 12 servings (3 quarts).