Mexican Bean Soup

Submitted by: A Kitchen Guest

1/2 pound Ground beef
1 Med. onion -- chopped
14 1/2 ounces Can whole tomatoes -- chopped
15 ounces Can red kidney beans
7 ounces Can kernel corn
8 ounces Can tomato sauce
2 teaspoons Chili powder
1 1/2 cups Water
Crushed tortilla chips for topping (optional)

In large saucepan, brown beef with onion. Stir in remaining ingredients and simmer about 30 minutes. Serve topped with crushed tortilla chips. Note: I sometimes add 1/2 tsp. cumin and a few shakes of hot pepper sauce to "heat it up".

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