I love really great soup, even if it's not cold outside.
The soup recipe I'm sharing today actually makes a really nice summer soup, not because it's cold (ugh!), but because it uses cilantro and avocado as a garnish. These taste good all the time, but seem especially fitting for warm weather.
Here is what you need to make Southwestern Soup:
1 lb. ground beef or ground turkey or ground deer meat (I've used all three options.)
1 cup chopped onion
2 garlic cloves, minced
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
2 cans Ro-Tel, undrained (I usually do 1 can original and 1 can mild, but you can use whatever amount of heat you want.)
1 can beef broth
2 cups frozen whole kernel corn
1 envelope (1 oz.) taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
4 cups water
2 Tbsp. fresh chopped cilantro
shredded monterey jack cheese
First, brown the ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often until meat crumbles and onion is softened; drain.
Stir in remaining ingredients except the cilantro.
Bring to a boil over medium-high heat.
Cover, reduce heat to low and simmer 30 minutes. Stir in cilantro about 5 minutes before serving.
Garnish bowls with shredded monterey jack, tortilla chips, and sliced avocado (missing in my picture due to avocado storing error) to serve.
So delicious! This is Monkey's favorite soup and ranks pretty high on everyone else's soup list as well.
Loving soup in the summer in the treehouse,