Southwestern Soup

• 2 pounds Ground Meat
• 1 cup Coarsely Chopped Onion
• 2 cloves Garlic, Minced
• 2 cans (16 Oz. Can) Light Red Kidney Beans, Rinsed And Drained
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 2 cans (14.5 Oz. Can) Rotel, Undrained
• 1 can (14 Oz. Can) Beef Broth
• 2 cups Frozen Whole Kernel Corn
• 1 envelope (1 Oz. Envelope) Taco Seasoning Mix
• 1/4 teaspoons Salt
• 1/4 teaspoons Fresh Ground Pepper
• 2 Tablespoons Chopped Fresh Cilantro
• 1 Tablespoon Sour Cream For Garnish

1. Brown the ground meat, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink and onion is softened. Drain. Stir in kidney beans and remaining ingredients (except cilantro and sour cream). Bring to a boil over medium-high heat. Cover, reduce to low and simmer 30 minutes or until heated through. Stir in cilantro just before serving. Garnish with sour cream.

ground meat, onion, garlic, beans, black beans, kernel corn, mix, ubc, ubc, fresh cilantro, sour cream

Taken from tastykitchen.com/recipes/soups/southwestern-soup/ (may not work)