Beef Taco Soup - cooking recipe

Ingredients

3 (6-inch) corn tortillas
vegetable cooking spray
1 lb. ground round
1 c. chopped onion
2 cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. dried whole oregano
3/4 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can no-salt-added whole tomatoes (undrained), chopped
1 (16 oz.) can dark red kidney beans, drained
1 (13 3/4 oz.) can no-salt-added beef broth (undiluted)
1 (8 oz.) can no-salt-added tomato sauce
1 (4 oz.) can chopped green chiles
1 1/2 Tbsp. seeded and minced jalapeno pepper
1/2 c. finely shredded iceberg lettuce
1/2 c. chopped tomato
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese

Preparation

Cut tortillas into 1/2-inch-wide strips; cut strips in half crosswise.
Place tortilla strips on an ungreased baking sheet. Bake at 350\u00b0 for 12 to 15 minutes, or until crisp.
Set aside. Coat a Dutch oven with cooking spray.
Place over medium heat until hot.
Add ground round, onion and garlic; cook until beef is browned, stirring until it crumbles.
Drain beef mixture; pat dry with paper towels.
Wipe drippings from pan with a paper towel. Return beef mixture to pan.
Add chili powder, cumin, oregano, salt and pepper, stirring well.
Stir in tomatoes and the next 5 ingredients.
Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally.
Ladle soup into individual bowls.
Top evenly with lettuce, tomato, cheese and tortilla strips.
Yields 8 servings.