Sunday Supper {Southwest Soup}

This Sunday Supper dish is an oldie but a goodie.  I shared it last January with my three favorite chili recipes, but it’s yummy enough (and easy to boot) to warrant a second post on the old blog.

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Southwest Soup
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, cheese, tortilla chips, avocado and chopped fresh cilantro
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.
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.
Source: Southern Living
As y’all can tell, we do love our wintertime soups around these parts. 

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