- 1 pound ground sirloin
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 envelope taco seasoning mix
- 1 (16-ounce) can pinto beans, undrained
- 1 (15-ounce) can black beans, undrained
- 1 (16-ounce) can kidney beans, undrained
- 2 (11-ounce) cans white shoepeg corn, drained
- 1 (10-ounce) can diced tomatoes with chilies, undrained (such as Rotel)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups water, or more as needed
Optional ingredients:Reduced-fat sour cream
Shredded reduced-fat sharp cheddar cheese
Sliced green onions
Reduced-fat tortilla chips or Mexican cornbread
1. Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well, and return beef mixture to pan.
2. Add taco seasoning mix and next 7 ingredients. Add enough water to make soup consistency. Cover, reduce heat, and simmer 45 minutes to 1 hour.
3. Top with sour cream, cheese, and green onions, if desired. Serve with tortilla chips or cornbread. Serving size: 1 cup
Note: This soup freezes well.
Serving size: 1 cup