Ingredients
1 medium onion, chopped2 tablespoons canola oil2 garlic cloves, minced2 pounds beef stew meat, cut into 1-inch cubes2 cups water1 can (14-1/2 ounces) stewed tomatoes1 can (10 ounces) diced tomatoes with green chilies, undrained1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (10-1/2 ounces) beef broth1 can (10-1/2 ounces) chicken broth1 tablespoon Worcestershire sauce1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon salt1 teaspoon lemon-pepper seasoning1/2 teaspoon hot pepper sauce10 corn tortillas (6 inches)Shredded cheddar cheese, sour cream and sliced green onions, optional
Preparation
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender.
Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.
