Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)
Prep: 10 Mins.
Cook 25 Mins.


2 slices bacon, cut cross-wise into 1/4" strips
1/4 yellow onion, diced
1/4 red bell pepper, diced
1 fresh jalapeno, seeds and ribs removed, finely diced
1 (14.5 oz can) chili beans, undrained
1 (14.5 oz can) Mexican-style diced tomatoes, undrained
3 tablespoons taco seasoning
3 tablespoons medium Picante sauce (jarred salsa)
1 teaspoon red wine vinegar
2 tablespoons ketchup
1-1/2 to 2 cups water (depending upon your desired consistency)
1 pound left over venison roast, finely diced

Tortilla Strips (our's are from Costco)
Shredded medium cheddar cheese
Roma tomatoes, diced
Sour Cream


In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!

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