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Quick Beef Tortilla Soup
1 lb. ground chuck
1 onion, chopped
1 can Rotel tomatoes with chiles
1 can corn
1 can pinto beans
1 can water
1 pkg taco seasoning
1 pkg. Hidden Valley Ranch Seasoning
Brown the meat and drain. Mix rest of ingredients. Simmer 
 45 minutes. Serve topped
with grated jack cheese and sour cream.
This tortilla soup is nothing fancy, and just perfect 
for one of these cold winter nights
when you have fought  the idiots on the highway through 
ice and snows for an hour
and a half to make a 15 minute trip and are simply exhausted. 
Toss this spicy soup
together and serve  alongside a simple pineapple and 
cottage cheese salad with Ritz
crackers alongside. I guarantee your evening will get 
better!
We take off to Italy for this next soup, and it is a 
great one.  Rich in vitamins, this filling
soup is great with a loaf of crusty Italian bread and 
a  couple of tomatoes cut up with
green onions, celery,  and bell peppers tossed with 
Italian dressing and served on a bed
of lettuce.






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