Great soup overall. Lots of substance and taste. I could not find the tomatoes with jalapeños so I used diced tomatoes and then added some diced jalapeños from a jar to make up for it. Corn muffins go great with this soup.
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.
More From Southern Living
- 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.
Only you will be able to view, print, and edit this note.Add Note