Taco Twist Soup
1 pound ground beef
1 medium-sized onion -- chopped
2 garlic cloves -- minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 cans beef broth -- (14 ounces each)
1 1/2 cups picante sauce
1 can diced tomatoes -- (14 1/2 ounces)
1 medium-sized green bell pepper -- chopped
1 cup uncooked rotini pasta
1/2 cup shredded Cheddar or Monterey Jack cheese -- (2 ounces)
In a large skillet, brown the ground beef with the onion and garlic over medium
heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain
off the excess liquid.
Add the remaining ingredients except the cheese and bring to
Reduce the heat to low and simmer for about 10 minutes, or
until the pasta is cooked. Serve topped with cheese.
NOTE: For extra crunch, serve this spicy soup with tortilla
chips on the side.