Ingredients

• 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

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.

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. Note: This soup freezes well.

Serving size: 1 cup

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