TACO SOUP

• 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

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