Tortilla Soup

• 2 tsp. cumin
• 1 Tbsp. vegetable oil
• 1 lb. lean ground beef
• 1 large onion, chopped
• 1 jalapeno, seeded and finely chopped
• 3 cloves garlic, finely chopped
• 3 tsp. chili powder
• 1 (28 oz.) can whole tomatoes in thick puree
• 3 c. water
• 2 (15 oz.) cans pinto beans, drained and rinsed
• 3 (8-inch) diameter flour tortillas
• nonstick cooking spray
• 2 Tbsp. chopped fresh cilantro

1. In a 4-quart pot heat oil over medium heat.
2. Add beef and onion.
3. Saute 5 minutes.
4. Add jalapeno, garlic, chili powder and cumin.
5. Cook 5 minutes or until meat is browned and vegetables are tender.
6. Add tomatoes with puree and water.
7. Heat to a boil over high heat; reduce heat to low.
8. Cover and cook 15 minutes.
9. Stir beans into soup mixture.
10. Cook 10 minutes.
11. Heat oven to 400u0b0. Cut tortillas into triangle chips.
12. Place chips in bowl and spray with vegetable spray and toss to coat.
13. Arrange chips on baking sheet and bake 8 minutes until crisp.
14. Cool chips.
15. Sprinkle soup with chopped cilantro.
16. Serve with sour cream if desired.
17. Makes eight 1 1/4-cup servings.

cumin, vegetable oil, lean ground beef, onion, jalapeno, garlic, chili powder, tomatoes, water, pinto beans, flour tortillas, nonstick cooking spray, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21523 (may not work)