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Slow-Cooker Southwest Beef and Bean Soup
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-
Prep
20
min
-
Total
7
hr
20
min
-
Servings
8
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Ingredients
Soup
-
1
lb lean (at least 80%) ground beef
-
1
packet (1 oz) Old El Paso™ Original 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 oz) Old El Paso™ Chopped Green Chiles
-
1
cup thick & chunky salsa
-
1 1/2
cups Progresso™ 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
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Steps
-
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.
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-
For a vegetarian soup, omit the beef and substitute vegetable broth for chicken broth.
-
Substitute Progresso® black beans, red kidney beans or chick peas for the red beans or pinto beans.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 280
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 1110mg
- 46%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 6g
- Protein
- 19g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 2 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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