CROCK POT TORTILLA SOUP


2 pounds low fat ground beef
2 cups water
1 large onion, peeled, chopped
1 Serrano chili pepper
1 (15-oz,) can chili beans
1 (15-oz.) can kidney beans
1 (15 ¼-oz.) can yellow corn
2 (15-oz.) cans tomato sauce
1 (15-oz.) can diced tomatoes
2 packets taco seasoning
4 large flour tortilla
½ cup vegetable oil


Brown ground beef in skillet over medium heat; drain - set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.

Add all ingredients, less tortillas, to 6-quart crock pot and cook on low for 8 hours.

Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in vegetable oil over medium – heat until golden brown. Drain on paper towel and serve with soup.