Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Pound ground beef or pork |
1 cup | Chopped onion |
1 can | (16 ozs) whole tomatoes |
1 can | (15 ozs) pinto beans, |
\N \N | Drained |
1 can | (8 ozs) tomato sauce |
1 cup | Water or tomato juice |
1 cup | Picante sauce |
½ teaspoon | Ground cumin |
\N \N | Toppings: |
\N \N | Tortilla chips, crushed |
\N \N | Shredded cheddar cheese |
\N \N | Shredded lettuce |
\N \N | 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