Southwestern Soup

Ingredients
1 lb ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16 oz) cans light red kidney beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (14.5 oz) can diced tomatoes & mild green chiles, undrained
1 (14.5 oz) can petite diced tomatoes & jalapenos, undrained
1 (14 oz) can beef broth
2 cups frozen yellow & white whole kernel corn
1 (1 oz) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped cilantro

Directions
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 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 boil over medium-high heat.
Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated.
Stir in cilantro just before serving.
Top with sour cream.

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I made this and served with cornbread. I think next time I'm going to use less liquid and make as a chili. My mom & dad were in town this weekend and gave it 4 thumbs up! Said it would taste great on nachos! Def be making this again and again!! Thank you again, Southern Living!