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.


Southwest Fiesta Soup

by 4  people


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Servings: Makes 6 servings.

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Ingredients
  • 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 jars
    medium or hot salsa
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  • 2 15- to 16-ounce cans
    black beans, rinsed and drained
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  • 2 14-1/2 ounce cans
    reduced-sodium chicken broth
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  • 1 14-1/2 ounce cans
    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)
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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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