1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirringoften, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-highheat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
Options: You may use tomatoes without any peppers. Can corned may be substituted for frozen. If you don’t like cilantro you may substitute fresh parsley or leave it out altogether. The sour cream is also optional.
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