Another delicious soup that would be perfect to help you celebrate Cinco de Mayo or any time you feel like you need to spice up your recipe rotation.
I made this for supper and everyone at the table had a second bowl!
That's my gauge of the success of a recipe.
You will need:
1 lb. ground beef
1 c. chopped onion
2 garlic cloves. minced
2 16 oz. cans light red kidney beans, rinsed and drained
1 (15 oz.) can diced tomatoes with mild green chiles (rotel), Undrained
1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
1 (14 oz.) can beef broth
2 c. yellow and white frozen whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh cilantro
Toppings:
Sour cream
chopped fresh cilantro
DIRECTIONS:
Brown ground beef, onion and garlic in lg. dutch oven over med-high heat. Stir in beans, and next 8 ingredients., and 4 c. water. Bring to a boil over med. high heat. Cover, reduce to low and simmer 30 minutes. Stir in cilantro just before serving.
*I served this with Thin Mexican Cornbread, with totilla chips and dip for an appetizer.
I'll feature the recipe for Mexican cornbread tomorrow.
