Brown stew meat and combine with broth, tomatoes, water, beans, corn, chilies, onion, tomato sauce, tortillas,
chili powder and garlic powder in a large saucepan or soup pot over high heat. Be sure to mince the corn
tortillas into small pieces with a sharp knife before adding to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has
thickened and tortilla pieces have mostly dissolved.
To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese
blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the
cheese.
Makes 6 servings.
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