Taco Soup

A nice soup to warm you up on a damp, rainy evening or like here in NH, on a cold snowy evening! Good served with warm cornbread.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 1  lb lean ground beef
• 1  medium onion, chopped
• 1 1⁄2 cups water
• 1 1⁄2 cups dry red wine (Burgandy, Merlot, etc.)
• 2 (14 1/2ounce) cans diced tomatoes (I use Hunt's diced with Basil, Garlic & Oregano)
• 1 (15 1/2ounce) can tomato sauce
• 2 (16 ounce) cans dark red kidney beans (drained)
• 1 (1 1/4ounce) package  taco seasoning mix (I use Old El Paso with 40 % less sodium)
• 2  cups  shredded cheddar cheese (I like Kraft's Mexican style Cheddar jack with Jalepeno Peppers)
• 1  bag  corn chips
•  sour cream (light is ok)
•  sliced black olives, drained
• 3  green onions, sliced fine
• 2 (4 ounce) cans green chilies, drained (hot, medium "or" mild according to your taste)

Directions

1. Brown ground beef with onion in stock pot, stirring frequently; drain well.
2. Add water, wine,undrained tomatoes, kidney beans, tomato sauce and taco seasoning mix.
3. Stir till mixed well.
4. Cover and simmer for 35 to 40 minutes stirring occasionally.
5. Garnish with some or all of the remaining ingredients.