Slow-Cooker Southwest Beef and Bean Soup

By carvalhohm2

Ingredients

• Soup:
• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) taco seasoning mix
• 1 can (15.5 oz) red beans, drained, rinsed
• 1 can (15 oz) pinto 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 (from 12-oz bag), thawed
• 3/4 cup chopped yellow onion
• 1 teaspoon dried minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Toppings, if desired:
• Shredded Cheddar cheese
• Chopped avocado
• Tortilla chips

Preparation

Step 1

1 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.

3 Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Expert Tips:
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), Total Fat7g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol35mg Sodium1110mg Total Carbohydrate34g (Dietary Fiber8g Sugars6g ), Protein19g