NO WORK, CHILI SOUP WITH TORTILLA CHIPS & SOUR CREAM!

My Mistake-Summer Chili Soup

First, let me say that I am a soup lover. It doesn't matter if it's 100 degrees out there. I have talked to several other people lately who've told me the same thing. Maybe it's a yearning for plain old comfort food. Whatever it is, I've had some kind of soup almost every night this week.

I needed a new soup recipe, and this one needed to have a short list of ingredients with ease of preparation. I found one similar to the one below. No chopping onions, or peppers or garlic, so joy! I wrote down the list of ingredients on a scrap of paper, and headed for the store.

With list in my hand, I started with the main ingredient, the beef. I knew that I was going to use ground sirloin because it has less fat, and that was the easy part, but the other ingredients were impossible to find. No joy! That's when this recipe was modified as I walked down the aisle telling myself that I could substitute this instead of that, and you know how the rest of the story goes. I know you've done it too.

I came home with my groceries, got out a Dutch oven and started cooking. This is what I came up with, and it was really good. You might want to add more or less seasoning. Depends on you. I have enjoyed it two nights in a row.

1 lb. ground sirloin 

1 (12.7 oz.) package Birdseye Southwest Style Protein Blend 

1 (14.5 oz.) can petite tomatoes, Zesty Chili Style 1 (8 oz.) can tomato sauce 

1 (14.5 oz.) can beef broth or 14.5 oz. water and 1 level tablespoon of Better than Bouillon in Beef or Roasted Chicken 

1 tsp. McCormick Taco Seasoning Mix 

1 tsp. chili powder 

½ teaspoon sugar 

Salt and pepper to taste Sour cream and tortilla chips In a large Dutch Oven, brown the ground beef. Add the remaining ingredients except sour cream and chips. Simmer for about 15 to 20 minutes. Serve with sour cream and chips.