Southwestern Soup

15 ingredients
2 steps

Ingredients

  • 1 lb ground beef
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 32 ounces light red kidney beans, rinsed and drained
  • 15 ounces black beans, rinsed and drained
  • 14 1/2 ounces petite diced tomatoes with jalapenos, undrained
  • 14 1/2 ounces diced tomatoes with mild green chilies, undrained
  • 14 ounces beef broth
  • 2 cups yellow and white frozen whole kernel corn
  • 1 ounce taco seasoning mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh cilantro
  • sour cream, for garnish
  • chopped fresh cilantro, for garnish

Directions

  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. 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 sour cream and cilantro.

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