Southwestern Soup

• Yield
• Makes 6 servings
• Ingredients
• 1 pound ground beef
• 1 cup 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 petite diced tomatoes and jalapenos, undrained
• 1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
• 1 (14-oz.) can beef broth
• 2 cups frozen yellow and white whole kernel corn
• 1 (1-oz.) envelope taco seasoning mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh cilantro
• Toppings: sour cream and chopped fresh cilantro
• Preparation

1. 1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 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 desired toppings.
3. Southern Living, JANUARY 2009

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

Taken from www.epicurious.com/recipes/member/views/southwestern-soup-50017967 (may not work)