DEBBIE JOHNSON’S TACO SOUP
Ingredients
3 Tbsp. vegetable oil
One 5-ounce can red beans, undrained
Six corn tortillas, cut into 1” pieces
Two 15-ounce cans black beans, rinsed and drained
1 lb ground beef
1 ½ cups chopped onion
1 ½ cups frozen corn
One cup chopped bell pepper
One 7-ounce can sliced pitted black olives
Two cloves minced garlic drained
Three 10-ounce cans Rotel diced tomatoes
Two 12-ounce cans V-8 juice, any kind
Two green chilies, undrained
One 1 ¼-ounce package taco seasoning mix
2 ½ cups water
Preparation
Preheat oil in a four to six-quart Dutch oven or soup pot
Add tortilla pieces to hot oil
Cook and stir until brown
Remove and set aside
Add ground beef, onion, bell pepper and garlic to pan
Cook until beef is brown and drain fat
Stir in tortillas, undrained tomatoes, water, undrained red beans, black beans, corn, olives, V-8, and taco seasoning mix
Bring to boil
Reduce heat to low and simmer uncovered about 20 minutes, stirring occasionally
Serve with crushed corn chips, shredded cheese, and sour cream
Enjoy!
