Testing - Mexican Soup

http://www.eatingwell.com/recipes/mexican_soup.html

1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chillis
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)

1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.