This soup reminds me of a big, old fashioned, nacho platter. You know the kind that looks like it weighs 20 pounds and you think you will never finish it...but you do. Then, you start to feel the guilt. "Why did I eat all of that?" ; "I feel sick"; and of course, "I can't beieve I ate the whole thing!"
This soup is just as good as a loaded plate of nachos, but a much better choice. Loaded with beans, vegetables and ground turkey, one bowl of this is loaded with protein, fiber and flavor. Top it with your favorite toppings, and a bowl of this soup becomes a meal. It makes a great lunch, and a wonderful, filling after school snack for the kids.
2 # ground beef, turkey or chicken (I use a combination of ground white meat turkey and ground dark meat turkey)
1 c. chopped onion
3 cloves garlic, minced
2 (16oz.) cans red kidney beans, rinsed and drained
1 (15oz.) can black beans, rinsed and drained
2 (14.5oz.) cans Rotel tomatoes, undrained
1 (14oz.) can beef broth
2 c. frozen whole kernel corn
1 envelope taco seasoning mix
salt and pepper to taste
chopped fresh cilantro
Brown ground meat, onion and garlic in a large soup pot over medium high heat, stirring often until meat is fully cooked and onions are soft (if using ground beef, drain off the grease).
Stir in remaining ingredients and bring to a boil.
Cover, reduce to low and simmer at least 30 minutes (preferably 1 hour).
Serve with fresh cilantro and sour cream.