Ingredients
4
4 servings
- •1 pound 93% lean ground beef
- •1 cup chopped onion
- •4 cloves garlic, minced
- •2 (15 ounce) cans petite diced tomatoes, undrained
- •1 (15 ounce) can whole kernel corn, well drained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can tomato sauce
- •1 (14.5 ounce) can beef broth
- •1 (4 ounce) can diced green chile peppers, undrained
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •0.5 cup shredded Cheddar cheese
- •0.25 cup sour cream
- •coarsely crushed tortilla chips
- •fresh jalapeno slices
- •cracked black pepper
Instructions
- Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
- Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
- Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.
Nutritional Facts
Per 4 servings
- Calories: 651
- Carbohydrate: 51g
- Fat: 34g
- Fiber: 11g
- Protein: 37g
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