Bacon & Cheese Taco Soup
|Onion||1 Large, chopped|
|Carrots||2 , chopped|
|Potato||1 Large, chopped|
|Olive oil||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Chopped garlic||2 Clove (10 gm)|
|Salsa verde||1⁄2 Cup (8 tbs)|
|Bacon||1⁄2 Pound, cooked and broken into bits|
|Corn tortilla chips||Cup (0 tbs), broken|
|Red tomato salsa||1⁄2 Cup (8 tbs)|
|Whole tomatoes||1 Quart, chopped|
|Tomato sauce||1 Pint|
|Water||4 Cup (64 tbs)|
|Chicken bouillon cubes||5|
|Corn||8 Ounce (Frozen, Canned Or Fresh)|
|Grated mild cheddar||1⁄2 Cup (8 tbs) (Use Colby Or Monterey Jack Cheese)|
Saute onion sprinkled with sugar in olive oil for 5 minutes until clear.
Add carrots and potato, cover and saute vegetables for 10 minutes, until cooked but not browned.
Add remaining ingredients except for corn and garnish.
Cook over low heat for 30 minutes.
Cool soup and puree.
(Strain if desired to remove seeds.) Add corn and reheat soup for 10-15 minutes, until hot and corn is hot or cooked.
Garnish with bacon bits, grated cheese and broken tortilla chips