Spicy Southwestern Beef & Bean Soup
Created by KittenCal on August 9, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #54
Ingredients
- 1 pound ground beef (OR bulk sausage meat)
- 1 medium yellow onion,chopped
- 1 to 2 jalapeno peppers, seeded and chopped
- 6 garlic cloves, minced
- 1 can (4 ounce) green chilies
- 1 envelope (1 ounce) taco seasoning mix (spicy Old El Paso taco seasoning mix)
- 2 cans (16 ounce) red kidney beans (rinsed and drained)
- 1 can (15 ounce) black beans (rinsed and drained)
- 1 can (14.5 ounce) diced tomatoes (undrained)
- 1 can (14 ounce) beef broth (OR chicken broth, or in place of water you can use all broth)
- 2 cups whole kernel corn (yellow and white whole kernel corn)
- Water, as desired
- Crushed chili flakes, as desired
- Seasoned salt and fresh ground black pepper
- Sour cream
How to Make
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Step 1: In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes) drain fat.
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Step 2: Add in garlic; cook for about 2 minutes.
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Step 3: Add in green chilies and taco seasoning mix; stir 1 minute.
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Step 4: Add in kidney beans, next 4 ingredients and water starting with 2 cups of water until you have reached the desired flavor that you want; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.
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Step 5: Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.
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Step 6: Ladle into bowls then add a dollup of sour cream.
Nutritional Facts
- Serving Size: 1 (506.5 g)
- Calories 799.3
- Total Fat - 16.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 73.9 mg
- Sodium - 539.7 mg
- Total Carbohydrate - 109.4 g
- Dietary Fiber - 34.3 g
- Sugars - 7.4 g
- Protein - 57.2 g
- Calcium - 233.1 mg
- Iron - 12.9 mg
- Vitamin C - 46.6 mg
- Thiamin - 1.2 mg