Big Red Soup
Total Time
Prep: 20 min. Cook: 8 hours
Yield
12 servings (3 quarts)
We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup. —Shelly Korell, Bayard, Nebraska
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 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.
Nutrition Facts
1 cup: 247 calories, 11g fat (4g saturated fat), 57mg cholesterol, 989mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 20g protein.
We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup. —Shelly Korell, Bayard, Nebraska
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC