Southwestern Soup

Prep: 15 min., Cook: 45 min.
Yield Makes 6 servings

Ingredients

* 1 pound ground beef
* 1 cup coarsely chopped onion
* 2 garlic cloves, minced (OF COURSE YOU KNOW I DOUBLED THAT!)
* 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
(WE ALSO ADDED SLICED AVOCADO ON THE SIDE)

Preparation
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.

Could also be done in crockpot - for 4-6 hours.  yum!