posted by Pat T 10/10/98
Zesrt Tortilla Soup
1 medium onion, chopped
2 garlic cloves, minced
2 Tblsp. cooking oil
2 lbs. beef stew meat, cut into 1-inch cubes
2 cups water
1 can (14.5 oz.) stewed tomatoes
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 can (10.5 oz.) beef broth
1 can (10.5 oz.) chicken broth
1 Tblsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. lemon-pepper seasoning
1/2 tsp. hot pepper sauce (like Tabasco)
10 corn tortillas (6 inch size)
Shredded cheddar cheese, sour cream, and sliced green onions, optional
In a Dutch oven or soup kettle, saute onion and garlic in oil until onion is tender, but not browned.
Add the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender.
Tear tortillas into bite-size pieces (or use kitchen shears to cut into strips); add to soup. Simmer, uncovered, for 10 minutes; let
stand for 5 minutes.
Garnish individual servings with cheese, sour cream, and chopped green onions, if desired. Yield: 10 servings (2-1/2 quarts).