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Taco Soup


Course : Soups
Serves: 4
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Ingredients:


1 cup mild salsa

1/4 cup red or green bell pepper chopped

1/2 teaspoon ground red chilies or chili powder

14 1/2 ounces chicken broth ready-to-serve

6 tortillas corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips

1/2 pound deli roast beef cooked , cut into 1-inch pieces (about 2 cups)

1 large tomato chopped (1 cup)
 

Preparation / Directions:


1. Heat oven to 425 degrees. Mix salsa, bell pepper, chilies and broth in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. 2. While mixture is simmering, place tortilla strips in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 5 to 8 minutes or until crisp. 3. Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomato.

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