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Slow-Cooker Southwest Beef and Bean Soup

Slow-Cooker Southwest Beef and Bean Soup
  • Prep 20 min
  • Total 7 hr 20 min
  • Servings 8
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.
Updated January 24, 2014
Make With
Make With
Old El Paso

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

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.

  • 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 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
% 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.
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