Ingredients
1 pound ground beef2 cans (14-1/2 ounces each) chicken broth2 cups cubed peeled potatoes1/2 cup chopped onion3 garlic cloves, minced1 can (15 ounces) pinto beans, rinsed and drained1 cup frozen corn, thawed1 can (4 ounces) chopped green chiliesTOPPINGS:Shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese, optional
Preparation
In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies.
Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.
