Southwestern Soup
By avaspapa
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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 (14.5 oz.) can petite diced tomatoes and jalapenos, undrained
- 1 (14 oz.) can beef broth
- 2 c. frozen yellow and white whole kernel corn
- 1 (1 oz.) envelope taco seasoning mix
- 1/4 t. salt
- 1/4 t. pepper
- 2 T. chopped fresh cilantro
- toppings: sour cream and chopped fresh cilantro
Details
Preparation
Step 1
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 min. or until meat crumbles and is not longer pink and onion is softened; drain.
Stir in kidney beans, next 8 ingredients; and 4 c. water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 30 min. or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
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