Slow-Cooker Southwest Beef and Bean Soup

  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 8

Ingredients

Ingredients

Soup

1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso™ 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 (4.5 oz each) Old El Paso™ chopped green chiles
1
cup Old El Paso™ Thick 'n 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
60
% Daily Value
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
% Daily Value*:
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.