1
can (4 oz) fire-roasted diced green chiles, drained
1
cup thick & chunky medium salsa
2
tablespoons fresh lime juice (1 medium lime)
2
teaspoons Frank's™ RedHot™ Original cayenne pepper sauce, if desired
Toppings
1
avocado, pitted, peeled and diced
1
bunch fresh cilantro, finely chopped
Crushed tortilla chips
2
containers (6 oz) Greek plain yogurt
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Steps
1
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.
2
Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
3
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.
4
While soup is simmering, prepare Toppings.
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For a thinner soup, add 1/2 cup Progresso® chicken broth along with the canned products.
Instead of adding hot sauce for more heat, try a teaspoon or two of adobo sauce from a can of chipotle chiles. This will give the soup a smokier taste.
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Nutrition Facts are not available for this recipe
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