Thanksgiving Cowboy Soup for Less Than $7.00
This thick soup, more like a stew, is an excellent choice for Thanksgiving. Served with warmed flour tortillas, sour cream, and a big batch of Guacamole it doen’t get any better than this. All for less than $7.00.
1/2 pound of lean ground beef;
1 onion, chopped well;
2 jalapeno chilis, minced;
4 cloves of garlic, minced;
2 tablespoons of flour;
1 (10 oz.) can of condensed tomato soup;
1 tablespoon of chili powder;
1 teaspoon of cumin;
2 cups of beef stock;
1 1/2 cups of frozen corn;
1/2 cup of long grain white rice;
1 cup of cubed processed American cheese
1. In a heavy stockpot, I cook the beef, onion, chilis, and garlic over medium heat. I stir to break up the beef, until browned, about 7 to 8 minutes. I add flour, and cook and stir for 3 to 4 minutes until bubbly. Add soup, chili powder, cumin, and beef stock, and bring to a boil. I then cover and simmer for 5 minutes.
2. I then stir in the frozen corn and bring back to simmer. I stir in the rice, cover it up, and simmer for 15 to 20 minutes until the rice is tender. Stir in the cheese until it melts. You are then ready to serve this fantastic meal to your family. Enjoy!