Ingredients
| 1 | md. onion, chopped | | 2 cloves | garlic, minced | | 2 tbsp. | cooking oil | | 2 lbs. | beef stew meat, cut into 1-inch cubes | | 2 cups | water | | 1 can (14-1/2 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 (10-1/2 oz.) | beef broth | | 1 can (10-1/2 oz.) | chicken broth | | 1 tbsp. | 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 |
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Instructions
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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