1 lg. head iceberg lettuce
1 1/2 lb. ground beef
2 med. onions, chopped
2 cloves garlic, minced
2 cans (28 oz. each) stewed tomatoes
2 qt. water
1 can (27 oz.) red kidney beans, drained
2 tbsp. chopped green chilies
2 tsp. cumin
3/4 tsp. salt
1 tsp. oregano
1 lb. sharp Cheddar cheese
2 lg. avocados
1 bunch cilantro (optional)
Tortilla chips
Hot salsa
Sour cream

Core, rinse and thoroughly drain lettuce. Refrigerate in airtight container until crisp.

Brown beef in a large 4 quart stockpot. Stir in onions and garlic; cook stirring occasionally until lightly browned. Add tomatoes, water, beans, chilies and seasonings. Simmer approximately 1 hour for flavors to blend.

Meanwhile, cut lettuce into thin shreds, shred cheese, dice avocados and chop cilantro. Refrigerate each separately until ready to use.

When ready to serve, ladle soup into large bowls. Lettuce, cheese, chips, etc., to be added condiment-style to soup. Makes 8-10 servings. Enjoy!