bonnie's ultimate taco soup with homemade chips

How To Make bonnie's ultimate taco soup with homemade chips

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  Step 1
  Brown the ground chuck over medium high heat, and leave the chuck a little chunky for the soup. Drain the grease (I wipe the excess with a paper towel) When the meat starts to brown, add all the seasonings and gently mix them in with the meat. Then add the onion. Lower the heat to medium low and cook until the onions are half cooked. Add the petite tomatoes and mild Rotel in cans to the skillet (except the beans).
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  Step 2
  Rinse the beans and set them aside to drain. We will add them later.
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  Step 3
  Transfer the contents of the skillet to the soup pot. Add 5 cans of Better Than Bouillon, beef flavor, and gently mix it in. Cover and bring to a boil and then simmer. Test to see if onions are done, if not cook a few minutes more until tender) After you have simmered the soup for 40 minutes, then add the two cans of beans. Simmer on low heat for 15 minutes more..
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  Step 4
  HOW TO MAKE THE TORTILLA CHIPS: I fry the chips during the last 20 minutes of cooking time for the soup. So, let's make some chips. This doesn't take but a few minutes. Heat about 1/4 inch of Crisco vegetable oil in a large skillet over medium heat.
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  Step 5
  Cut tortilla chips from 6 yellow corn tortillas with kitchen scissors. Cut 3 at a time, first across the middle of the tortilla, then take each half and cut it into three strips.
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  Step 6
  This will give you 6 strips about 1 inch wide. Cut the strips twice across to make a chip about 1 ½ inches long.
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  Step 7
  Fry the chips in the hot oil until crispy and light brown, drain on paper towels, and then sprinkle with kosher salt while hot.
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  Step 8
  I made a star from the pointed chips in the serving for hubby, and I topped it with sour cream and a jalapeno ring. These chips are easy to make and complement a variety of Mexican foods, such as Taco Soup, Chili, Snacks, and Salsa.
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