Beef Tortilla Soup

• 16 ounces, weight Lean Ground Beef (90/10 Meat To Fat Ratio)
• 1 whole White Onion (Diced Finely)
• 1 whole Bell Pepper (Any Color You Like) Remove Stem, Seeds, Diced Finely
• 1/2 teaspoons Cumin
• 1 teaspoon Black Pepper
• 1 can (15 Oz. Size) Diced Tomatoes
• 2 cups Beef Stock (low Sodium)
• 1/4 cups Sour Cream, Optional Garnish
• 1/2 cups Haas Avocado Sliced (garnish)
• 1/2 cups Shredded Mexican Blend Cheese
• 2 cups Corn Tortilla Chips (to Crumble In Soup)

1. In a Dutch oven over medium heat add ground beef and cook for 6-7 minutes or until mostly browned (try to leave some larger chunks of beef). Drain grease. Add diced onion, diced bell pepper, cumin and black pepper and stir gently to mix. Add diced tomatoes and beef stock and stir together. Place lid on and cook for 22-25 minutes stirring a few times during cooking time.
2. Serve in bowls with a dollop of sour cream, a few slices of avocado, cheese and tortilla chips. Absolutely delicious! Hope you will enjoy.

ground beef, white onion, bell pepper, cumin, black pepper, tomatoes, beef, ubc, avocado, blend cheese, tortilla chips

Taken from tastykitchen.com/recipes/soups/beef-tortilla-soup/ (may not work)