Tex Mex Soup

Tex Mex Soup

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 8

    • About This Recipe

    “A very easy and very good soup.”

    Ingredients

  • 1mediumonion, chopped
  • 1/2 lbground beef
  • 1 (14ounce) cans tomatoes
  • 1 (14ounce) cans beef broth
  • 1 (8ounce) cans tomato sauce
  • 1 (4ounce) cans green chilies, chopped
  • 3cupswater
  • 1teaspooncumin
  • 1teaspoonchili powder
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonsalt
  • 1teaspoonWorcestershire sauce
  • 1teaspoonsteak sauce
  • 3/4 cupcheddar cheese, shredded
  • 6corn tortillas, chopped

    • Directions

  • In large pot, brown onions and beef.
  • Cook 2 minutes.
  • Add all other ing.
  • except tortillas and cheese.
  • Bring to a boil.
  • Reduce heat and simmer, covered, for 30 minutes.
  • Stir in cheese.
  • Top with tortilla pieces.

    • Reviews

  • “My husband really liked this. I had a half a can of tomatoes and added corn. I didn’t have any steak sauce. I served the cheese on each portion and served with tortilla chips. Thanks!”

  • “My husband took two bites and said “You can make this again.” I can count the times he’s said that. I added a can of pinto beans and a cup of frozen corn. I didn’t have the steak sauce so I left it out, as well as the salt–the broth and worcestershire were all the sodium it needed. The spice combination and the green chilies are really what make this dish special. I ended up sprinkling the cheese (a great enhancement) and torn up tortilla over the individual bowls rather than the whole pot. We also tried it with a splash of Taco Bell taco sauce (hot), a staple in my husband’s diet, which gave it a nice touch of heat. I’m shocked no one has reviewed this wonderful recipe until now!”

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