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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe is high on my family's list of favorites! It makes a hearty supper. Ingredients:
1-1/2 pounds ground turkey or beef |
2 large onions, chopped |
2 garlic cloves, minced |
2 cans (28 ounces each) stewed tomatoes |
4 cups water |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 tablespoons canned chopped green chilies |
1-1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 package (15-1/2 ounces) tortilla chips |
2 medium ripe avocados, peeled and chopped |
8 cups shredded lettuce |
4 cups shredded sharp cheddar cheese |
salsa |
Directions:
1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
2. To serve, break tortilla chips into soup bowls; top with avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa. Yield: 12-14 servings.
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