1 lb. ground beef
2 cans (14-1/2 oz. each) chicken broth
2 c. cubed potatoes
1/2 c. chopped onion
3 garlic cloves, minced
1 can (15 oz.) pinto beans, rinsed and drained
1 c. frozen corn, thawed
1/2 c. chopped green roasted chilies
Possible toppings: shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese (optional)

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies. Drain beef; add to soup. Simmer for 15 minutes or until heated through.

Garnish with your choice of toppings, as desired.