Southwestern Soup

• 1 lb ground beef
• 1 cup coarsely chopped onion
• 2 garlic cloves, minced
• 2 (16 ounce) canslight red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) canpetite diced tomatoes and jalapenos, undrained (Rotel)
• 1 (14 1/2 ounce) candiced tomatoes and mild green chilies, undrained (Rotel)
• 1 (14 ounce) can beef broth
• 2 cups frozen yellow and white whole kernel corn
• 1 (1 ounce) envelope taco seasoning mix
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons chopped fresh cilantro
• sour cream
• chopped fresh cilantro

1. Brown ground beef, onion, 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 ingredientsm, and 4 cups of water.
3. Bring to boil over medium-high heat.
4. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated.
5. Stir in cilantro just before serving.
6. Serve with sour cream and additional fresh cilantro.

ground beef, onion, garlic, canslight 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-371298 (may not work)