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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This recipe came out of the Southern Living magazine January 2009 issue. I also stir one cube of cilantro (Knorr makes this) into the soup as it cooks instead of using fresh cilantro on top. This freezes pretty well as long as you don't add sour cream and cheese to the whole pot. Ingredients:
1 lb ground beef |
1 cup onion, chopped |
2 garlic cloves, minced |
2 (16 ounce) cans kidney beans, drained |
1 (16 ounce) can black beans, drained |
1 (14 ounce) can diced tomatoes with jalapenos, undrained |
1 (14 ounce) can diced tomatoes and green chilies, undrained |
1 (14 ounce) can beef broth |
2 cups frozen corn |
1 (1 ounce) package taco seasoning mix |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups water |
2 tablespoons fresh cilantro |
sour cream (optional) |
cheddar cheese (optional) |
Directions:
1. Brown and drain ground beef, onion and garlic together in a large soup pot.
2. Add remaining ingredients except for fresh cilantro, sour cream and cheese (if using).
3. Bring to a boil over medium-high heat. Cover, reduce heat to LOW and simmer 30 minutes.
4. Top with cilantro, sour cream and cheese (if using).
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