Big Red Soup

• 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

1. 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.
2. To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese.

beef stew meat, canola oil, onion, garlic, tomatoes, condensed beef broth, condensed chicken broth, tomato soup, water, ground cumin, chili powder, salt, lemonpepper seasoning, worcestershire sauce, picante sauce, corn tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/big-red-soup/ (may not work)