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.
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