Tortilla Soup III

Sauteed ground beef and onions are added to a spicy chicken broth seasoned with cumin, chili powder and cayenne in this recipe which uses canned cream corn, processed cheese, and corn tortilla strips.

• Calories: 370 Calories

Ingredients

• 1 cup cold water
• 3 tablespoons cornstarch
• salt and pepper to taste
• ¼ teaspoon cayenne pepper
• 2 (15 ounce) cans creamed corn
• 1 (28 ounce) can crushed tomatoes
• 1 ½ teaspoons ground cumin
• ½ clove garlic, minced
• ½ pound ground beef
• 2 teaspoons chopped onions
• 6 ⅔ cups chicken broth
• ¼ teaspoon chili powder
• 1 ½ cups shredded American cheese
• 5 (6 inch) corn tortillas, cut into 1/2 inch strips

Recipe Instructions

Step 1

In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. Drain excess fat and set meat aside.

Step 2

In a large pot over high heat, combine the broth, tomatoes, cumin and garlic. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low.

Step 3

In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly, to thicken.

Step 4

Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.