2 pounds lean ground beef blend (round or chuck) or use chicken (boneless preferred)

1 medium red onion, diced

1 medium bell pepper, diced (use red or yellow for color options)

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1 stalk celery,

diced

2 16-ounce cans diced tomato

1 or 2 16-ounce cans tomato sauce

1 medium jar chunky-style salsa (medium heat rating)

2 to 4 cans chick or beef broth (optional)

1 16-ounce can

whole kernel corn, drained

1 16-ounce can pinto beans or black beans

salt and pepper to taste or use Creole seasoning

1/4 teaspoon

oregano

3/4 teaspoon ground cumin

1/2 teaspoon chili powder

1 1/4 teaspoons minced garlic or garlic powder

(For more heat, add 1/8 teaspoon red pepper or hot sauce to taste)

Garnishes — Sour cream, shredded cheese (Jack/Colby or mild cheddar), corn tortilla chips and avocado, sliced thin for garnish

Optional ingredients — 1 can Wolf brand chili, 1 minced Jalapeno pepper to taste and corn masa as a slight thickening and flavor agent.

Brown and drain meat and place back in stock pot. Add all ingredients (except garnishes) and stir over medium heat until onions soften. Add a little liquid if needed.

Add broth or water until soup consistency is appropriate, liquid level should be at least twice as high as the neat ingredients.

Remember, it is a soup recipe, not chili.

Cook on medium-to-high heat, a moderate  rolling boil, for 30 minutes.

Reduce heat and simmer for an additional 20 to 25 minutes.

Serve with crumbled tortilla chips in a bowl and ladle soup over chips.

Sprinkle with grated cheese and garnish with a teaspoon of sour cream and two thin slices of avocado.

Courtesy Ray M. Flores