Serves 4

Prep time 15 min.

Cook time 30 min.


1 Tbsp. vegetable oil

1/2 lb. lean ground beef

1/2 cup diced onion

1 tsp. ground cumin
1 tsp. chili powder

1 medium red bell pepper, diced

1 clove garlic, minced

1/4 tsp. salt

1 carton (32 oz.) College Inn® Beef Broth 40% Reduced Sodium

1 can (15 oz.) Del Monte® Whole Kernel Corn, drained

1 can (15 oz.) reduced-sodium black beans, rinsed and drained

2 green onions, thinly sliced

2 tsp. fresh lime juice


Topping Options

  • Coarsely crushed tortilla chips
  • Chopped cilantro
  • Shredded Cheddar cheese
  • Pickled jalapeño slices
  • Pico de gallo
  • Sour cream
  • Lime wedges


  1. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add beef, onion, cumin and chili powder and cook, stirring occasionally, about 4 minutes or until beef is cooked through. Drain grease from pan.

  2. Stir in bell pepper, garlic, cumin, chili powder and salt. Cook over medium-high heat, stirring constantly, about 1 minute or until fragrant. Stir in broth, corn and beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 15 minutes. Stir in green onions and lime juice. Serve with toppings, as desired.

Try These Other Delicious Recipes

View All Recipes

Chicken, Spinach, and Red Lentil Soup

Cook Time: 7 min.

View Recipe

French Onion Soup

Cook Time: 1 hr. 10 min.

View Recipe

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe