2 lbs of Beef Stew Meat
48 oz can of Beef Broth
2 16 ounce jars CaBoom! Picante Sauce
3 tablespoons CaJohns Southwest blend
1 lb Frozen Corn
Shredded Cheese (to garnish)
Tortilla Strips (to garnish)
Sour Cream (to garnish)
Combine the Beef broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the stew meat in a skillet over medium heat, season the meat with 1 tablespoon of the spice blend. Lightly cook the pieces until they are cooked medium. Be careful not to over cook as they will finish cooking in the soup. Add the meat to the stockpot, and bring to boil, add and stir in the frozen corn. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.
To make Tortilla strips
Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!