Beefy Cheesy Enchilada Soup

Soak diced corn tortillas in 1 cup warmed beef broth.

Brown beef along with bacon, onion, and garlic. Add remaining 2 cups beef broth, chili powder, cumin, oregano and pepper and bring to a boil. Reduce heat to very low and let simmer for 40 minutes, stirring occasionally.

Mash tortillas in the beef broth a bit, add mixture to soup and return to a boil. Reduce heat again and simmer 10 minutes, stirring frequently, until tortillas are dissolved into soup.

Add cubed Velveeta, cheddar cheese, red salsa, and jalapeno juice, stir until melted. Turn off heat and add milk.