Shelly's Recipe

MEXICAN VEGETABLE SOUP

Category: Soups

1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1 (1.25 oz) pkg taco seasoning mix
1 (46 oz) can tomato juice
1 (12 oz) can tomato paste
1 (1 lb) package frozen mixed vegetables
1 (15 oz) can chili hot beans
2 cups crushed Corn Chips
2 cups shredded Cheddar Cheese

In Dutch oven, brown ground beef until no longer pink. Drain off excess fat. Cook onion and garlic until limp. Add taco seasoning, tomato juice, tomato paste, mixed vegetables, and chili hot beans. Mix well. Bring mixture to gentle boil. Reduce heat to low. Simmer 20-25 minutes or until vegetables are tender. Stir occasionally. Top with chips and cheese.