Taco Soup (from the Friend Magazine)

Taco in a Bowl
by Adrienne Varner
(Click here for the recipe from the friend)

1 pound (454 g) ground beef, turkey, or chicken

1 cup chopped onion

2 tablespoons taco seasoning

2 tablespoons ranch-style powder dressing mix

1 15-ounce (425-g) can chicken broth

1 15-ounce (425-g) can water (use the empty chicken-broth can)

2 15-ounce (425-g) cans red kidney beans, including juice

1 15-ounce (425-g) can diced tomatoes, drained

1 15-ounce (425-g) can corn, drained

1 15-ounce (425-g) can green beans, drained

taco chips

grated cheese

1. Cook the ground meat and onion in a skillet until completely cooked.

2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.

3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.

4. Serve with taco chips and grated cheese on top.