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“My friend won a soup contest for this soup. I do not know from where it originates, I just know that it is yummy and spicy! I prefer to eat it with the tortilla chips on top while they are still crunchy. I also plan to try this with shredded or cubed chicken breast.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan (I use a Dutch-oven), cook beef until no longer pink; drain.
  2. Stir in taco seasoning, cumin, red pepper, corn, beans and tomatoes.
  3. Cover and simmer for at least 15 minutes, stirring occasionally.
  4. Place tortilla chips in soup bowls; ladle soup over chips.
  5. Sprinkle with cheese.

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