CHILI-TACO SOUP

 

2 lbs. Ground Sirloin
1-1/2 tablespoons Granulated Garlic
1 teaspoon Salt
1/2 cup Green Onion, chopped
1/2 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
3-4 large Garlic Cloves, minced
2 canS Campbell's Chicken Broth
1 tablespoon Chili Powder
1 package Taco Seasoning
(1) 14.5 ounce can Petite Diced Tomatoes
2 cans Ranch Style Beans with or without Jalapenos
(1) 16 ounce package Whole Kernel Corn
2 cups Water
(2) 4 ounce cans Diced Green Chiles
1 teaspoon Cumin
1 teaspoon Garlic Salt
1 teaspoon Steak Seasoning
Fresh Ground Pepper

 

Brown the ground sirloin and sprinkle with granulated garlic and salt.  Add the chopped veggies and cook until meat is done.  Add 1 can of Chicken Broth, cover and simmer on low for 15 minutes.  Remove lid and add the remaining ingredients.  Turn up the heat and bring to a  boil then decrease the heat to low.  Simmer another 20 minutes, or longer if you have the time. 

 

Serve in bowls with shredded cheese of your choice, tortilla chips, green onions, sour cream and/or chopped
avocados.

 

ENJOY!