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Mexican Beef & Black Bean Soup

Mexican Beef & Black Bean Soup

8 oz lean ground beef
1 cup chopped onion
1 tsp dried oregano
1 tsp ground cumin
1 15 oz can corn
1 15 oz can chicken broth
1 cn diced tomatoes with green chiles
15 oz black beans, rinsed
1/2 cup chopped cilantro

Put ground beef, onion, oregano and cumin in a 2- to 3-qt saucepan. Cook, breaking up clumps of beef with a spoon, 3 minutes or until beef is browned. Add corn, chicken broth, diced tomatoes with green chiles, and rinsed black beans; bring mixture to a boil. Reduce heat to low; simmer 5 to 10 minutes for flavors to blend. Stir in 1/2 cup chopped cilantro and serve with crushed corn tortilla chips.

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