Southwest Fiesta Soup

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.



by 5  people


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Ingredients
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    2   pounds 
    lean ground beef
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    2   medium 
    onions, finely chopped
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    2   medium 
    green sweet peppers, chopped
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    2  16  ounce jar 
    medium or hot salsa
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    2  15 - 16  ounce can 
    black beans, rinsed and drained
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    2  14 1/2 ounce can 
    reduced-sodium chicken broth
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    1  14 1/2 ounce can 
    golden hominy, rinsed and drained
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    1 1/2  cups 
    frozen loose-pack diced hash brown potatoes
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    sour cream (optional)
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    snipped fresh cilantro (optional)
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    chopped bottled roasted red sweet peppers (optional)

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.
Tip
  • Use half of the beef mixture for Zesty Beef Medley.
Nutrition information
Per Serving: Fat, total (g) 6, chol. (mg) 68, sat. fat (g) 3, carb. (g) 33, fiber (g) 6, pro. (g) 11, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet
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