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.
Southern Living JANUARY 2009
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.
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