Mexican Bean Soup

• 1/2 pound Ground beef
• 1 Med onion -- chopped
• 14 1/2 ounces Can whole tomatoes -- chopped
• 15 ounces Can red kidney beans
• 7 ounces Can kernel corn
• 8 ounces Can tomato sauce
• 2 teaspoons Chili powder
• 1 1/2 cups Water
• Crushed tortilla chips for
• Topping (optional)

In large saucepan, brown beef with onion. Stir in remaining ingredients and simmer about 30 minutes.
Serve topped with crushed tortilla chips. Note: I sometimes add 1/2 tsp cumin and a few shakes of hot pepper sauce to "heat it up". From Sherry P.