Southwestern Soup

By ccavaletti

Ingredients

• 1 lb ground beef
• 1 c coarsely chopped onion
• 2 garlic cloves, minced
• 2 (16 oz) cans light red kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes and mild green chilies, undrained
• 1 (14oz) can beef broth
• 2 c frozen yellow and white whole kernel corn
• 1 (1 oz) envelope taco seasoning mix
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp chopped fresh cilantro
• Toppings: sour cream and fresh cilantro

Details

Servings 6

Preparation

Step 1

1. Brown ground beef, onion and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

2. Stir in kidney beans, next 8 ingredients and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving.

Serve with desired toppings.