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8 servings
Ingredients:
1/2 pound ground beef2 teaspoons chopped onions6 2/3 cups chicken broth1 (28 ounce) can crushed tomatoes1 1/2 teaspoons ground cumin1/2 clove garlic, minced1/4 teaspoon cayenne pepper1/4 teaspoon chili powder salt and pepper to taste3 tablespoons cornstarch1 cup cold water2 (15 ounce) cans creamed corn1 1/2 cups shredded American cheese5 (6 inch) corn tortillas, cut into 1/2 inch strips
Instructions:
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.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.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.Add the reserved meat, corn and cheese to the soup and stir well.Finally, add the tortilla strips and allow to heat through.
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