The taco soup

ERRR....ok, here's the full recipe WITH the boullion cubes!

wow. Ok, I'm new at this


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Taco Soup
5- 9Quart stock pot is needed.

2lbs Chicken, Beef, or Pork, cubed (1 plastic wrapped package)
2 tbls of oil or butter
2 cans of kidney beans, NOT drained! (light or dark, or, gasp, one of each!)
1 can of ortega green chilis, chopped
32oz can of hominy, NOT drained!
32oz can of crushed tomatoes
32oz can of diced tomatoes

2-3 knorr chicken, beef, or pork boullion cubes (if you have a water softener, add 2.)
1 medium red onion (the flatter theey are, the sweeter they are)
1 tbls minced garlic (you can buy this at your regular grocery)
4 tbls ancho, chitpotle, or blended chili powder
2 tbls oregano
1 tbls thyme
Corn Tortilla Chips

Optional:
Shredded monterey jack or cheddar cheese for topping (it takes about 4 cups to top the entire pot worth)
chopped cilantro (it takes about 1 bunch to top the entire pot worth)

1. Brown the onions in the butter or oil, on high heat.
2. Once the onions are soft, add the cubed meat. Once the meat begins to get brown, turn the heat down to medium.
3. Add garlic and cook meat on medium heat until it is completely cooked.
4. Ceremoniously dump in kidney beans, green chilis, hominy, and tomatoes.
5. Add chili powder and the boullion cubes.
6. Bring to a boil, then maintain a GENTLE simmer on low heat**
7. Cook for AT LEAST 30 minutes. It tastes better if you cook it for at least an hour. If the soup begins to get too thick, then add some water. we don't want the soup to get too think, though. How you can tell is put some of the soup in a clear glass. if you look through the middle of the glass outward across the soup, you should NOT see a clearish edge on the soup. If you do, you need to keep cooking. :)
8. Add the oregano and the thyme right before serving. This is because if you boil these, you will only get a bitter flavor.
9. Serve topped with corn chips and the optional cheese and cilantro.