TACO SOUP

INGREDIENTS:
  • 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
  • 1 tsp Shirley J Chicken Bouillon
  • 3 c water
  • ½ lb ground beef
  • 1-28 oz can tomatoes, diced
  • 1-15 oz can whole kernel corn, drained
  • 1-1oz packet taco seasoning
  • 1-15 oz can pinto beans, drained
  • 1-15 oz can white beans, drained
  • 1 c cheddar cheese, grated
  • Corn chips, for garnish
DIRECTIONS:

Combine water and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) in stock pot over medium heat. Whisk to combine, and bring mixture to a boil. Add remaining ingredients, except for cheese. Bring mixture back to a boil, reduce heat, and simmer for 10 minutes. Serve in bowls, topping each with 1 oz shredded cheese. Garnish with corn chips

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