Green Chili Stew

1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed peeled potatoes
1/2 cup chopped onion
3 garlic cloves, minced
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
Optional toppings: shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine 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. Makes 6 servings. To give Green Chili Stew a tasty flavor twist, substitute beef broth for the chicken broth.