• 2 pounds beef stew meat
  • 48 ounces Kitchen Basics beef broth
  • 2 16-ounce jars CaBoom! picante sauce
  • 3 tablespoons CaJohns Southwest blend
  • 1 pound frozen corn
  • shredded cheese (to garnish)
  • tortilla strips (to garnish)
  • Reiter Dairy sour cream (to garnish)



Combine the beef broth and the salsa in a stockpot with 2 tablespoons of the spice bland. 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 you?re ready to make soup!