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.

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  • 2 pounds lean ground beef
  • 2 medium onions, finely chopped
  • 2 medium green sweet peppers, chopped
  • 2 16 ounce jar medium or hot salsa
  • 2 15 - 16 ounce can black beans, rinsed and drained
  • 2 14 1/2 ounce can reduced-sodium chicken broth
  • 1 14 1/2 ounce can golden hominy, rinsed and drained
  • 1 1/2 cups frozen loose-pack diced hash brown potatoes
  • sour cream (optional)
  • snipped fresh cilantro (optional)
  • chopped bottled roasted red sweet peppers (optional)
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.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.
Cover and refrigerate half of the beef mixture for up to 24 hours.
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.
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.


  • 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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