Ingredients
1
tablespoon vegetable oil
1
medium yellow onion, finely chopped
3
cloves garlic, finely chopped
Salt and pepper
3/4
lb lean (at least 80%) ground beef or lean ground turkey
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
teaspoon salt
2
cans (15 oz each) Progresso™ black beans, undrained
1
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1
can (4 oz) fire-roasted diced green chiles, drained
1
cup Old El Paso™ Thick ’n Chunky medium salsa
2
tablespoons fresh lime juice (1 medium lime)
2
teaspoons Frank’s™ RedHot™ Original cayenne pepper sauce, if desired
1
avocado, pitted, peeled and diced
1
bunch fresh cilantro, finely chopped
Crushed tortilla chips
2
containers (6 oz) Greek plain yogurt
Preparation
In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
While soup is simmering, prepare Toppings.
