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Texas-style Tortilla Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEXAS-STYLE TORTILLA SOUP
 Categories: Tex-mex, Soups, Crockpot, Meats
      Yield: 8 Servings
 
MMMMM-------------------SHARON MEHL - CFFM46A------------------------
    1/4 md Onion; chopped
           -OR 1 ts. minced onion
      2    Garlic cloves; minced
           -OR 1/4 ts. garlic powder
      2 tb Oil, vegetable
     28 oz Tomatoes, whole; blended
 10 1/2 oz Broth, beef condensed
           -OR 2 bouillon cubes & water
 10 1/2 oz Broth, chicken condensed
           -OR 2 bouillon cubes & water
 10 1/2 oz Soup, tomato, condensed
      1 c  -Water
    1/2 c  Pace picante sauce
      2 ts Sauce, Worcestershire
      1 ts Cumin, ground
      1 ts Chili powder
    1/2 ts Lemon pepper; (optional)
      1 ts Salt; (optional)
      4    Tortillas; corn (optional);
           -cut into 1/2 inch wedges
    1/2 c  Cheese, cheddar (2 oz);
           -shredded (optional)
      2 lb Stew meat, boneless (option)
      2 c  Chicken mixture; (optional)
           -from Chicken Flautas recipe
 
   1. Cook onion, garlic, and stew meat (if using as main course), in
  oil in Dutch oven until onion is tender but not brown; drain well.
  Add tomatoes (with juice) to Dutch oven with remaining ingredients
  except tortillas and cheese.
   2. Bring to a boil; reduce heat.  Simmer uncovered 1 hour.
   3. Add tortillas; continue simmering 10 minutes. Ladle into soup
  bowls; sprinkle with cheese and serve with additional picante sauce.
  
  Makes 6 to 8 servings, about 9 cups soup.
  
  **NOTE: This is so delicious, no one will believe how easy it is to
  make. My "variations" are listed as the "OR" in ingredients...found
  it to taste the same.  I usually don't even mess with the tortillas
  and cheese. It tastes wonderful served with "Chicken Flautas"...or
  just make the chicken as indicated in the Flauta recipe (except chunk
  the chicken) and just toss into this soup! I think this could also
  easily be adapted to crockpot!
  
  Note from Pace: This spicy, tortilla-topped soup owes its authentic
  south-of-the-border flavor to PACE picante sauce and slow, siesta-like
  simmering. Source: Pace Picante 40th Anniversary Cookbook
 
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