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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This classic soup features ground beef, taco seasoning, and traditional Southwestern vegetables like corn, cilantro, chiles, and jalapeños. It's the perfect supper solution on chilly weeknights. For more Southwest-inspired dishes, see our full collection of Mexican recipes. 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 jalapeños, 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 |
Directions:
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. 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.
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