Taco Soup
Jennifer Hyde

1 pound ground beef
½ cup chopped onion
1 28-ounce can diced tomatoes
1 12-ounce can corn, undrained
1 15-ounce can kidney beans, undrained
1 15-ounce diced green chilies (optional)
Tomato juice (optional)
Grated cheddar cheese
Sour cream
Brown ground beef and onions. Add tomatoes, corn, kidney beans, chilies, and taco mix. Simmer 15 to 20 minutes. Add a little tomato juice if soup seems too thick. Top with cheddar cheese and sour cream. Serve with tortilla chips.