Mexican Soup

Heather Berryhill is back for us this afternoon with another easy at home recipe. In today's cooking corner she's going to show us how to make a Mexican soup, perfect for fall.

INGREDIENTS:

1. 2 LBS GROUND HAMBURGER MEAT
2. 1 ONION (DICED)
3. 4 CLOVES GARLIC (CHOPPED)
4. OLIVE OIL
5. 1 26 OZ CAN OF RANCH STYLE BEANS WITH JALAPENO PEPPERS
6. 2 C FROZEN CORN (ADD WATER TO COVER) OR 1 CAN OF CORN
7. 1 10 OZ CAN ROTEL DICED TOMATOES & GREEN CHILIES
8. 1 CAN PETITE DICED TOMATOES
9. 1 16 OZ BLOCK MEXICAN VELVEETA CHEESE
10. 1 PKG TACO SEASONING
11. 1.5 TO 2 C BEEF BROTH
12. TORTILLA STRIPS
13. AVOCADO
14. CILANTRO
15. LIME WEDGE

DIRECTIONS:

1. In a large pot, brown diced onion in olive oil. When onions are translucent, add hamburger.
2. Brown hamburger with onion. Drain fat. Pour back into pot.
3. Add all remaining ingredients to pot. Cook together until all are combined.
4. Simmer until cheese is melted and soup is hot and bubbly. Top with tortilla strips, fresh avocado slices, and chopped cilantro.