Slow-Cooker Southwest Beef and Bean Soup

Slow-Cooker Southwest Beef and Bean Soup

Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix.

Prep Time

20

Minutes

Total Time

7:20

Hrs:Mins

Makes

8

servings

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 Green Giant™ Steamers™ Niblets® 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
  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.
Makes 8 servings (1 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 1110mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 8g,
    • Sugars 6g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Lean Meat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.