Southwestern Soup

• 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

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 sour cream and cilantro.

ground beef, onion, garlic, light red kidney beans, black beans, tomatoes, tomatoes, beef broth, kernel corn, taco, salt, pepper, fresh cilantro, sour cream, fresh cilantro

Taken from www.food.com/recipe/southwestern-soup-346170 (may not work)