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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My friend won a soup contest for this soup. I do not know from where it originates, I just know that it is yummy and spicy! I prefer to eat it with the tortilla chips on top while they are still crunchy. I also plan to try this with shredded or cubed chicken breast. Ingredients:
1 1/2 lbs ground beef |
1 envelope taco seasoning |
2 (15 1/4 ounce) cans whole kernel corn, undrained |
2 (15 ounce) cans ranch-style pinto beans, undrained |
2 (14 1/2 ounce) cans diced tomatoes, undrained (i use ro-tel) |
cumin |
red pepper |
crushed tortilla chips |
shredded cheddar cheese, for topping (i use shredded mexican cheese) |
Directions:
1. In a large saucepan (I use a Dutch-oven), cook beef until no longer pink; drain.
2. Stir in taco seasoning, cumin, red pepper, corn, beans and tomatoes.
3. Cover and simmer for at least 15 minutes, stirring occasionally.
4. Place tortilla chips in soup bowls; ladle soup over chips.
5. Sprinkle with cheese.
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