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Mexican Tortilla Soup

This recipe is from a neighbor in my hometown.  I love it because it’s easy and tastes just as good the next day.  I always double the recipe so we get a least a little leftover…if I’m lucky.  I make this in a dutch oven as it’s so handy and bonus, I don’t have to dirty more dishes than necessary.
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Ingredients Method Notes

Ingredients
  

  • ½ lb. Ground beef
  • 1 ½  C Water
  • 1  6oz. Can kidney beans
  • 1  8 oz. Can tomato sauce
  • ¼ C Chopped onion
  • 1 16oz. Can Mexican stewed tomatoes (regular stewed tomatoes work too
  • 2 T Taco seasoning mix
  • 1 Avocado, chopped
  • Tortilla chips

Method
 

  1. Saute beef & onion and spoon off fat.
  2. Add water, stewed tomatoes, tomato sauce, kidney beans and seasoning mix.
  3. Simmer 15 minutes.
  4. Put in individual bowls.
  5. On top place chopped avocado, cheddar cheese and tortilla chips.

Notes

I’ll often set this up like a “soup bar” so people can doctor their soup as they like.  Super easy and sooo yummy.  Thank you, Mrs. Munson!
Optional “Twists” (per your own taste):
  • Sour Cream
  • Jalapenos
  • Variety of Preferred Cheeses
  • Cilantro
  • Lime
  • Variety of Hot Sauces (for spice)