- 4
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 package (1 oz) taco seasoning mix
- 1 can (16 oz) pinto beans, drained, rinsed
- 1 can (16 oz) red beans, drained, rinsed
- 1 can (15 oz) crushed tomatoes, undrained
- 2 cans (4.5 oz each) chopped green chiles
- 1 cup Thick ‘n Chunky salsa
- 1 1/2 cups chicken broth (from 32-oz carton)
- 1 1/2 cups frozen corn
- 3/4 cup diced yellow onion
- 1 teaspoon dried minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado), if desired
Preparation
Step 1
1 In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
3 Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.
For a vegetarian soup, omit the beef and substitute vegetable broth for chicken broth.
Substitute black beans, red kidney beans or chick peas for the red beans or pinto beans.
Serving Size: 1 Serving Calories280 ( Calories from Fat60), % Daily Value Total Fat7g7% (Saturated Fat2 1/2g,2 1/2% Trans Fat0g0% ), Cholesterol35mg35%; Sodium1110mg1110%; Total Carbohydrate34g34% (Dietary Fiber8g8% Sugars6g6% ), Protein19g19%