1 Lb. lean ground beef
1 1/2 cups yellow onion, chopped
1 packet of seasoning mix OR 3 Tbl chilli powder, 1 tsp red pepper flakes, 1 tsp cumin
4-6 cloves of garlic pressed or minced
3 oz. Goya Sofrito tomato cooking base (Mexican tomato paste)
10 oz. Rotel diced tomatoes with green chillies (hot) -do not drain
16 oz can of kidney beans, dark, drained
1 cup water (adjust to preference)
1 cup frozen corn
1 med. size hot pepper (jalepeno or type of your choice depending on amount of heat preferred)-diced -or- 4 oz canned green chilies
1/2 cup garbanzo beans (from can)-smashed or mushed in food processor
Toppings for garnish (fresh cilantro, cheese, sour cream & chips)
Brown ground beef and 1 cup of chopped onion over medium heat in a heavy soup pot, stirring occasionally. Drain mixture and blot away excess grease. Add spices and garlic and cook for 1 minute. Add Goya tomato paste and cook additional minute while stirring. Add diced tomatoes, kidney beans and water. Simmer for 10 minutes. Add green chilies (reserving some for garnish), mashed garbanzo beans then corn. Simmer additional 10-15 minutes. More water may be added to thin the soup or add more smashed garbanzo beans to thicken.
Garnish with chopped cilantro, jalepeno pepper, remaining 1/2 cup of onion, cheese, sour cream and chips.
Hope you enjoy it!