Tex-Mex Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. chopped onion
2 (16 oz.) cans tomatoes
2 (16 oz.) cans pinto beans, drained
2 (8 oz.) cans tomato sauce
2 c. water
1 1/3 to 2 c. picante sauce
1/4 tsp. ground cumin
tortilla chips, coarsely crushed
shredded Cheddar cheese
shredded lettuce
sour cream (optional)

Preparation

Brown meat with onion in a medium-sized pot; drain well. Drain and chop tomatoes, reserving juice.
Add tomatoes and juice to saucepan with beans, tomato sauce, water, picante sauce and cumin.
Bring to a boil; reduce heat.
Cover and simmer 10 minutes.
Ladle into soup bowls.
Top with tortilla chips, lettuce and sour cream, as desired.
Makes about 10 to 12 cups.