Friday, October 2, 2009

Joan's Tortilla Soup With A Tweek

1 1/2 lb. ground meat
1/2 an onion; diced
1 can mexican style chopped tomatoes, undrained
4 cups water
2 pint jars turkey stock
1 small can diced green chile's
1 cup frozen whole kernel corn
1/2 large loaf of Velveeta; cubed
2 (10 3/4 oz) cans cream of mushroom soup
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon pepper
dash of salt
1/2 teaspoon garlic powder
1/4 cup sour cream

Brown ground meat with onions, drain. Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes. Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

Original recipe: Easiest, Creamiest Tortilla Soup

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