Variations on soup are virtually endless, and when one of the basic ingredients is ground wild game, you know fine eating is in the offing. In this case, ground venison cooked in a soup with a Tex-Mex flair can be used for a main dish at lunch or carried in a thermos for a meal afield.
1 pound ground venison
1 garlic clove, minced
1 medium onion, chopped
1 package (1.4 ounces) dry taco seasoning mix
1 (15-ounce) can stew tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
1 (16-ounce) can corn, drained
1 (10 1/2 ounce) can beef broth
3 cups water
Brown venison, garlic and onion. Add taco seasoning mix to venison and follow package instructions. In soup kettle, combine tomatoes, beans, corn, broth and water. Add venison mixture and let simmer for 30 minutes. To serve, divide crumbled tortilla chips between six to eight soup bowls and add soup. Top with grated cheese and a dollop of sour cream.