Southwestern Soup

By avaspapa

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

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.