2 (14 ½ ounce) cans diced tomatoes
2 cans diced Mexican-style tomatoes
1(10½ ounce) can chicken broth
1 (10½ ounce) can beef broth 2 (15 ounce) cans whole kernel corn
2(15 ounce) cans black beans, rinsed and drained
1(10 ½ ounce) can tomato soup
2½ cups water
3 tablespoons cumin
1 teaspoon lemon pepper 3 tablespoons Worcestershire sauce
1 minced garlic clove
2 teaspoons chili powder
Splash hot pepper sauce 1 pound grated Cheddar cheese
Tortilla chips Sour Cream
Brown ground meat in a skillet and drain, then cook with taco seasoning according to package directions.
In a large soup pot, combine the next group of ingredients through the hot pepper sauce. Add ground meat and cook for 1½ hours at medium heat, partially covered and stirring occasionally. Serve with chips and cheese. Garnish with sour cream and chopped avocado, if desired. Freezes well.
from Cooking with Grace, Grace and Holy Trinity Episcopal Church (Wimmer, 2005)