SANDRA'S LIP SMACKIN' ALASKA VENISON TACO SOUP

Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)

Prep: 10 Mins.

Cook 25 Mins.

INGREDIENTS:

2 slices bacon, cut cross-wise into 1/4" strips

1/4 yellow onion, diced

1/4 red bell pepper, diced

1 fresh jalapeno, seeds and ribs removed, finely diced

1 (14.5 oz can) chili beans, undrained

1 (14.5 oz can) Mexican-style diced tomatoes, undrained

3 tablespoons taco seasoning

3 tablespoons medium Picante sauce (jarred salsa)

1 teaspoon red wine vinegar

2 tablespoons ketchup

1-1/2 to 2 cups water (depending upon your desired consistency)

1 pound left over venison roast, finely diced

Garnish:

Tortilla Strips (our's are from Costco)

Shredded medium cheddar cheese

Roma tomatoes, diced

Sour Cream

METHOD:

In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; saut� for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!