Tortilla Soup
Be the first to rate this recipe
A mexican take on tortilla soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 Tbsp. oil
- 1 small onion, chopped
- 2 lb. stew meat, cut up
- 1 (14 1/4 oz.) can tomatoes
- 1/2 can Ro-Tel tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 can tomato soup
- 1 tsp. chili powder
- 1 tsp. ground cumin (optional)
- 2 tsp. Worcestershire sauce
- 3 tsp. Tabasco sauce
- 1 1/2 cans water
- 1 tsp. salt
- 1/2 tsp. lemon pepper
- 4 flour tortillas, cut into 2-inch squares
- grated Cheddar cheese
Method
Saute onion and meat in oil. Add the remainder of the ingredients. Bring to a boil and then simmer for 1 1/2 hours.
Rate:
