Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Pound ground beef or pork |
| 1 cup | Chopped onion |
| 1 can | (16 ozs) whole tomatoes |
| 1 can | (15 ozs) pinto beans, |
| Drained | |
| 1 can | (8 ozs) tomato sauce |
| 1 cup | Water or tomato juice |
| 1 cup | Picante sauce |
| ½ teaspoon | Ground cumin |
| Toppings: | |
| Tortilla chips, crushed | |
| Shredded cheddar cheese | |
| Shredded lettuce | |
| Sour cream |
Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
Ladle into soup bowls, and top with tortilla chips, cheese, lettuce, sour cream and additional picante sauce as desired. Makes about 6 cups of soup.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK