Soup Weather!

You have to try this recipe!   I love it!!!!
 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.
  Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: Makes 6 servings


  • 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


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.
Southern Living, JANUARY 2009

1 comment:

Nicole said...

Sounds delicious--I'm going to have to try this one!

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