Step 1

In a Dutch oven, cook the beef and onion over medium heat until the meat is no longer pink, breaking the meat into crumbles as it cooks. Add the garlic and cook for one minute longer. Drain any excess grease from the pan.

Step 2

Stir in the beef broth, beans, tomatoes, potatoes, tomatoes with green chilies, corn, vegetables, chili powder, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes. Editor's Tip: We recommend draining the canned tomatoes so the soup isn't too saucy. Keep the juices in the beans, though, as this starch-rich liquid helps to thicken the soup to the perfect consistency.