Southwest Soup

Southwest Soup

  • 1 pound ground beef, browned
  • 1 15 oz. can whole kernel corn with the juice
  • 1 15 oz. can black beans (plain or with lime and cilantro)
  • 1 4 oz can diced mild green chiles
  • 1 quart or 28 ounce can stewed or diced tomatoes (I used diced tomatoes with basil, garlic and oregano spices)

Brown the ground beef in a large kettle and add remaining ingredients. Cook over medium heat until flavors blend, about a half hour. I made this soup and added 6 cups of beef broth to make it go further. I like soup with more broth.

Serve with shredded cheese, sour cream and corn chips.

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