Spicy Taco Soup

by Janet K.

1 medium onion, diced
2 Tablespoons butter
10 José Olé® Beef and Cheese Mini Tacos
1 can (14 oz.) diced tomatoes with chilies
2 (14 oz.) cans of beef broth
1 teaspoon chili powder
1 jar (16 oz.) black bean and corn salsa
1 cup shredded sharp cheddar cheese

Sauté onion in butter until transparent in large pot.
Meanwhile, microwave Tacos according to package directions.
Add diced tomatoes with chilies, beef broth, chili powder, and salsa to pot; let simmer over medium-low heat.
Scrape meat out of the Tacos and add meat to simmering soup. Set shells aside.
Continue to simmer soup about 7-10 minutes.
Add cheddar cheese to soup, stir until melted.
Tear taco shells into bite-size chunks and add to soup.
Heat thoroughly and serve.

Optional: Add more cheese, sour cream, or jalapeño peppers before serving for an extra kick!
MAKES: 4 generous servings
PREP TIME: 20 minutes