Southwest Fiesta Soup
Recipe from
Better Homes and Gardens
Set the heat level to mild, medium, or hot by adjusting the type of salsa you use. This slow-cooker dinner couldn't be easier to make.
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Ingredients
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2 poundslean ground beefsee savings
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2 mediumonions, finely choppedsee savings
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2 mediumgreen sweet peppers, choppedsee savings
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2 16-ounce jarsmedium or hot salsasee savings
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2 15- to 16-ounce cansblack beans, rinsed and drainedsee savings
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2 14-1/2 ounce cansreduced-sodium chicken brothsee savings
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1 14-1/2 ounce cansgolden hominy, rinsed and drainedsee savings
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1-1/2 cupsfrozen loose-pack diced hash brown potatoessee savings
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sour cream (optional)see savings
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snipped fresh cilantro (optional)see savings
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chopped bottled roasted red sweet peppers (optional)see savings
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Directions
1.
Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.
2.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Cover and refrigerate half of the beef mixture for up to 24 hours.
4.
Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
5.
Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.
6.
TIP: Use half of the beef mixture for Zesty Beef Medley.
Nutrition information
Per serving: Total Fat 6 g, Saturated Fat 3 g, Cholesterol 68 mg, Sodium 856 mg, Carbohydrate 33 g, Fiber 6 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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