SOUTHWESTERN VEGETABLE SOUP

3 lbs of Stew Meat diced

1 48 oz can of Beef or Chicken Broth

3 16 ounce jars CaBoom! Picante Sauce

3 Tablespoons CaJohns Southwest Seasoning blend

2 lb. Frozen Mixed Vegetables

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

 

Combine the broth and salsa in a pot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the beef in a skillet over medium heat. Season the meat with 1 tablespoon of the spice blend. Be careful not to over cook as they will finish cooking in the soup. When the meat is lightly browned add the meat to the stockpot, and bring to boil, then stir in the frozen veggies. 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.